Scotch Shortbreads Recipe
Cooking Time: 30-40 minutes You will need:
6 oz. plain flour
2 oz. cornflour
4 oz. butter
2 oz. castor sugar 1 yolk 1 egg
1 Sieve the flour and cornflour into a bowl.
2 Rub in the butter, add the sugar.
3 Stir in the egg yolk and work all well together.
4 Turn mixture on to a floured surface and knead well, until mixture is smooth and free from cracks.
5 Shape mixture into a round cake.
6 Mark all round the edge with back of a fork. Prick the centre lightly with a fork.
7 Bake in a slow oven (335‚°F – Gas Mark 3).
8 Lift carefully on to a wire tray.
9 Sprinkle with castor sugar and leave until cool.
Shortbread fingers or crescents (illustrated on cover): Make mixture as before. Roll out into an oblong. Cut into fingers or crescents and prick down the centre of each. Place on a baking
Tray and bake for 15-20 minutes at 350‚°F -Gas Mark 4. Cool on a wire tray and sprinkle with castor sugar.
Scotch shortbread 2
Cooking Time: about 45 minutes You will need:
8 oz. butter 12 oz. plain flour
4 oz. castor sugar 4 oz. cornflour
1 Cream the butter and sugar together very thoroughly.
2 Sift together the flour and cornflour and gradually work into the butter mixture.
3 Knead the shortbread into a round shape on a baking tray and crimp the edges between the thumb and forefinger: or the mixture may be pressed firmly into a flat tin 7 x 11 in.
4 Prick well and bake in a slow oven (335‚°F -Gas Mark 3).
5 When cooked, cut into wedges or fingers and dredge with castor sugar.