Scotch Shortbread

Ingredients

• I lb. of Flour
• 9 oz. Butter

Method

1. 1

   Rub well together; roll out and cut.

2. 2

   Put pieces of candied peel across each cake.

3. 3

   Bake twenty minutes.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 75. The excerpt below is the record exactly as published.

lb. of Flour. A few Currants, if liked. 2 oz. of Butter. J lb. of Sugar. 1 teaspoonful of Baking Powder. i Egg. Beat the egg in half a cupful of water; mix quickly and thoroughly with the other ingredients. Divide into rounds, which cut into four little cakes each and bake. SHAPE {COLD MEAT). Butter a plain mould ; chop up any kind of cold meat you may have ; add some stock, warmed, with about three ounces of gelatine, flavoured with pepper, salt, nutmeg, and lemon juice. Have some hard-boiled eggs cut in quarters, garnish the mould with them, pour the mixture into the mould. Turn out when cold. 133 SHORTBREAD— SILK (TO RENOVATE BLACK), [S SHORTBREAD. (Mrs. Cloete.) Ingredientt. a lb. Floor. la oz. Sugar, 6nel]r powdered. 4 Eggs. I lb. Butter. Rub the flour and sugar well into the butter, make into a stiff paste with four eggs, roll to double the thickness of a penny. Bake in a warm oven for twenty minutes. SHORTBREAD {ANOTHER). Ingredients. I lb. Floar. \ lb. Butter. 1 lb. Sugar. A lar^e handful of Ground Rlc«. Season with Nutmeg. Mix ingredients with flour, rub in the butter until it becomes a dough ; roll out and cut into shape. Bake in a moderate oven. SHORTBREAD {SCOTCH). (Emily's Recipe.) Ingredients. I lb. Flour, 9 oz. Butter

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