Scotch Short-Bread with Almonds

Ingredients

• Three quarters of a pound of flour
• quarter of a pound of butter
• quarter of a pound of sugar
• two ounces of almonds

Method

1. 1

   Rub part of the butter into the flour, adding the sugar and almonds, finely chopped; mix into a paste with the remainder of the butter, melted; roll it about half an inch thick, and mark it in squares; sprinkle caraway comfits or powdered loaf sugar over, and bake in a moderately hot oven.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 129. The excerpt below is the record exactly as published.

quarter of a pound of butter, and four eggs. Beat the butter to cream ; add the flour, the sugar, powdered, and the eggs, well beaten ; mix all well together ; lay it in small pieces on tins, and bake in a moderately hot oven. No. 592.— Scotch Short-Bread. Three quarters of a pound of flour, quarter of a pound of ground rice, half a pound of good moist sugar, and half a pound of fresh butter. Mix the ground rice and sugar with the flour, add the butter, melted, mix, and roll it into three or four cakes, and bake in a moderately hot oven. Q 220 VEGETARIAN COOKERY. No. 593. — Scotch Short-Bread. Tliree quarters of a pound of flour, half a pound of butter, quarter of a pound of sugar, and two ounces of almonds

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