Economical Shortbread
From McDougall's cookery book, 1950
Bake at Regulo Mark 3, 330° Fahr. on the middle shelf. Leave in the tin, and when almost cold cut into fingers.
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 2. The excerpt below is the record exactly as published.
ECONOMICAL SHORTBREAD 8 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 2 ozs. Softened Compound Cooking Fat. 2 ozs. Softened Margarine. 2 ozs. Castor Sugar. Few drops Almond Essence
Cook this with the app: pantry check, scaling, and the assistant.