Ayrshire Shortbread

Ingredients

• Four ounces flour
• Four ounces rice flour
• Four ounces castor sugar
• Four ounces butter
• Half an egg beaten
• Two tablespoonfuls cream

Method

1. 1

   Sieve the flour and rice flour into a basin, and rub in the butter; mix in the sugar, and bind the mixture to a stiff consistency with the egg and cream.

2. 2

   Roll out thinly, prick well with a fork, and cut out in fancy shapes.

3. 3

   Place the biscuits on a greased and papered tin, and bake in a steady oven for about fifteen minutes until of a golden-brown colour.

4. 4

   Cool the biscuits on a wire sieve.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 54. The excerpt below is the record exactly as published.

Four ounces castor sugar. Four ounces butter. | One teaspoonful lemon juice. One egg. 1 32 PLAIN COOKERY RECIPES. Cream the butter and sugar, and add the grated lemon rind. Beat the egg, and add it gradually with the flour to the butter and sugar. Mix well with the hand. Turn on to a floured board, and roll it out thinly. Prick the dough, and cut it into rounds. Place these on a greased baking-tin, and bake in a hot oven for about ten minutes till of a pale brown colour. Oatmeal Biscuits. Five ounces flour. Seven ounces oatmeal. Four ounces butter. One egg. Quarter a teaspoonful baking- powder. One teaspoonful sugar. Half a teaspoonful salt. Rub the butter into the flour, and mix all the dry ingre- dients. Add the egg beaten, with a little water, and mix to a stiff dough. Turn on to a floured board, roll out thinly, and prick well. Cut into rounds or squares, place on a greased tin, and bake in a moderate oven for fifteen to twenty minutes. Butter Biscuits. Quarter a pound flour. | Two ounces butter. A little water. Sieve the flour into a basin, and rub in the butter. Mix this to an elastic dough with a little water ; turn it on to a floured board, and roll it out thinly. Prick well, and cut it into rounds. Place the biscuits on a greased tin, and bake in a moderate oven till crisp (about ten minutes). Milk Biscuits. Quarter a pound flour. Half a teaspoonful baking- Half an ounce butter. powder. Half a gill milk. Sieve the flour and baking-powder into a basin ; put the milk and butter into a pan, and when the butter has melted BREAD, CAKES, BISCUITS. 133 pour it into the flour, and mix together to a smooth paste. Turn on to a floured board, roll it out thinly, and prick well. Cut into rounds, place them on a greased tin, and bake in a moderate oven for fifteen to twenty minutes. Cheese Biscuits. Four ounces flour. Two ounces butter. One ounce grated Cheddar cheese. Pinch of salt One ounce grated Parmesan cheese. Pinch of cayenne. A little beaten yolk. A little water. Sieve the flour, rub in the butter, add the grated cheese, and mix all the dry ingredients; bind with the yolk and water to form a stiff paste. Knead lightly, roll out thinly, prick well, and cut into rounds. Place on a greased tin, and bake in a quick oven for seven to ten minutes. Two ounces syrup. One and three-quarter ounces flour. One and three-quarter ounces castor sugar. Brandy Wafers. Half a teaspoonful ginger. Two ounces butter. Half a teaspoonful lemon rind. Half a teaspoonful brandy. ground grated Melt the syrup, sugar, and butter in a saucepan ; then stir in the flour, ginger, lemon rind, and brandy. Mix the ingre- dients well together, and drop the mixture in small teaspoon- fuls on to a greased baking-sheet about three inches apart. Bake in a cool oven from seven to ten minutes. When baked and slightly set, roll up at once. *34 PLAIN COOKERY RECIPES. Ayrshire Four ounces flour. Four ounces rice flour. Four ounces castor sugar. Shortbread. Four ounces butter. Half an egg beaten. Two tablespoonfuls cream

Cook this with the app: pantry check, scaling, and the assistant.