Good Shortbread

Ingredients

• 4 oz. castor sugar
• 1 lb. plain flour
• 10 oz. butter

Method

1. 1

   Cream butter and sugar, and gradually work in the sifted flour.

2. 2

   Work until it is all one lump and there is nothing on the sides of the basin.

3. 3

   Cut into five equal portions, roll each lump into a ball, and flatten out till it is about half inch thick, and a nice round.

4. 4

   Pinch the edges, and cut across four times—half, quarters, and eighths.

5. 5

   Prick each piece.

6. 6

   Put on greased paper on a cold oven shelf, and bake half-hour in moderate oven (375 deg.).

7. 7

   Do not remove from oven shelf till cold.

8. 8

   Wrap in greaseproof paper and store in an airtight tin.

As published

This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 19. The excerpt below is the record exactly as published.

Good Shortbread. 4 oz. castor sugar. 1 lb. plain flour. 10 oz. butter

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