Scotch Short Bread

Ingredients

• Four pounds flour
• two and one-half pounds butter
• one and one-fourth pounds sugar
• one wine glass rose water
• one-half pound caraway comfits
• one-half pound citron

Method

1. 1

   Rub the butter and sugar to a cream, add the rose water, then the flour; roll out rather less than one-half an inch in thickness, and strew the comfits and citron on the top; pass the rolling pin over them, and then cut into squares and diamonds with a paste jigger.

2. 2

   Good for three months.

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 23. The excerpt below is the record exactly as published.

SCOTCH SHORT BREAD. Four pounds flour, two and one-half pounds butter, one and one-fourth pounds sugar, one wine glass rose water, one- half pound caraway comfits, one-half pound citron

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