Scotch Short Bread

Ingredients

• 4 ozs. of flour
• 2 ozs. of castor sugar
• 4 ozs. of butter
• A very little lemon peel
• 2 ozs. of ground rice

Method

1. 1

   Put all the ingredients into a basin, except the candied peel, and knead into a smooth elastic paste.

2. 2

   Roll out to about a quarter of an inch in thickness, and cut into ovals or rounds.

3. 3

   Place a small piece of the peel upon each cake, and bake in a slow oven about 20 minutes.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 65. The excerpt below is the record exactly as published.

SCOTCH SHORT BREAD. INGREDIENTS. 4 ozs. of hour | 2 ozs. of castor sugar 4 ozs. of butter | A very little lemon pee 2 ozs. of ground rice METHOD. Put all the ingredients into a basin, except the candied peel, and knead into a smooth elastic paste. Roll out to about a quarter of an inch in thickness, and cut into ovals or rounds. Place a small piece of the peel upon each cake, and bake in a slow oven about 20 minutes. No. 445. BRANDY SNAP CREAMS. INGREDIENTS. 2 ozs. of butter j 2 ozs. of hour 2 ozs. of cane sugar | £ teaspoonful of ground ginger 2 ozs. of golden syrup j ^ pint double ci'eam METHOD. Put butter, sugar, and syrup into a saucepan, and allow mixture to cook slowly until the sugar is quite dissolved. Stir in the hour and ginger, cook slowly for five minutes, stirring all the time. Drop teaspoonful of the mixture upon a well oiled baking sheet, and cook in a slow oven until a nice golden brown. While hot, quickly mould them round oiled cornet moulds, or the oiled handle of a wooden spoon. When cool fill with whipped cream, sweetened and flavoured, passed through a vegetable rose forcer. The crinkled side of the brandy snaps should be outside when moulding them. 185 No. 446. TENNIS CAKE. INGREDIENTS. 4 ozs. of butter 5 ozs. of Coomb's flour 2 ozs. of candied peel 2 ozs. of dried cherries METHOD. 5 ozs. of castor sugar 2 ozs. of cornflour 4 ozs. of sultanas 3 or 4 small eggs Cream the butter, add the sugar, then the flour, gradually- moistening with the yolks and stiffly beaten whites of the eggs. Stir in the cornflour, and lastly add the fruit. Pour into a cake tin lined with thick paper, or foolscap, but not greased. Bake in a hot oven for about 10 minutes, then lower the gas and cook slowly until done. Try with a skewer, and as soon as it leaves the cake without any of the mixture adhering to it, the cake may be removed from the oven. The sultanas should be well cleaned and dried, the cherries cut in halves, and the peel finely minced before being added to the cake. When the cake is cool put on a layer of almond iceing, made as follows : — Mix 6 ozs. of ground almonds and 8 ozs. of castor sugar, into a stiff paste, with one whole egg and one tvhite. Also add a few drops of almond essence. Place the cake in a warm oven until the paste has set, then sprinkle over the top a little green sugar, or, 1 oz. of pistachio kernels, very flnely chopped. Decorate with white royal icing, using different fancy forcing pipes. For Royal Iceing, see u Iceing for Cakes.” No. 447. LEICESTER CAKE INGREDIENTS. h lb. of butter j \ lb. of castor sugar 10 ozs. of flour

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