Title: Simple Shortbread
Categories: Scot/Irish, Cookies
Yield: 1 Batch
** British Measurements **
12 oz Plain flour
4 oz Cornflower
4 oz Caster sugar
8 oz Butter
Sift the flours together. Cream the butter and sugar thoroughly and
then work in the flours. Knead until smooth and without cracks and
shape into a round onto a baking sheet. Pinch the edges and prick
with a fork. Alternatively, press the mixture into a flat tin, or
mould, and prick with a fork. Bake in a slow oven, 325F / 160C /
gas mark 3 for about 45 minutes. Cut into wedges or fingers, and
sprinkle with caster sugar. ** Scottish Home Baking **
: by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN
1-898169-00-4 Scanned and formatted for your use by The WEE Scot --
pol mac Griogair
