Scotch Shortbread

Ingredients

• 4 oz. Brown & Polson’s “ Patent ”’ Corn Flour.
• 1 tea-spoonful ‘“ Raisley.”’
• 12 oz. Flour.
• 8 oz. Butter.
• 4 oz. Castor Sugar.
• Yolk of Egg.

Method

1. 1

   Cream together the butter and sugar and beat in the yolk of an egg.

2. 2

   Mix gradually the Corn Flour, flour, and Raisley, kneading it with the hand.

3. 3

   Turn on to a floured board and make it into two or four round shapes.

4. 4

   Mark the edges, or place in shortbread moulds or tins and bake in a slow oven for twenty to thirty minutes.

5. 5

   Cool on a wire tray.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 13. The excerpt below is the record exactly as published.

Srotch Shortbread 4 oz. Brown & Polson’s “ Patent ”’ Corn Flour. 1 tea-spoonful “‘ Raisley.”’ 12 oz. Flour. 8 oz. Butter. 4 oz. Castor Sugar. Yolk of Egg.

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