Ryzon Oatmeal Shortbread

Ingredients

• 1 level cupful (>2 pound) butter
• 2 level cupfuls (>^ pound) flour
• 1 level teaspoonful Ryzon
• 2 level cupfuls (12 ounces) fine Scotch oatmeal
• X cupful (^ pound) sugar
• 1 egg

Method

1. 1

   Make a ring of the flour into which Ryzon has been sifted on a pastry board.

2. 2

   Break egg into center, add sugar on top, mix together — add butter, mix all together, then draw in the flour which is in ring around the mixture — mix it lightly, rubbing with the hands to form a paste.

3. 3

   Knead very little after paste is formed.

4. 4

   Make into cakes.

5. 5

   Prick with fork and bake until brown in moderate oven.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 40. The excerpt below is the record exactly as published.

RYZON OATMEAL SHORTBREAD BY MRS. ISA WILLIAMS, CEDAR, B. C. 1 level cupful (>2 pound) butter. 2 level cupfuls (>^ pound) flour. 1 level teaspoonful Ryzon. 2 level cupfuls (12 ounces) fine Scotch oatmeal. X cupful (^ pound) sugar. 1 egg

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