Scotch Shortbread

Ingredients

• 1/2 lb. flour
• 2 oz. sugar
• 1/2 lb. butter

Method

1. 1

   Cream sugar and butter with hand, add flour and continue to mix with hand until all flour is well mixed.

2. 2

   Pat mixture on baking board into a square 1/2 inch thick, cut into 'fingers' and bake in a moderate oven until light brown.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 39. The excerpt below is the record exactly as published.

2 lb. butter and 1 cup sugar mixed. Add yolks of 3 eggs, white of one egg beaten together. Add enough flour to make a soft dough, a little salt having been added but no baking powder. Roll out thin and cut in diamond shape. Brush over each cake with white of the eggs not used in dough. Place % blanched almond in each corner. Sprinkle with sugar and cinnamon on top. Bake 450 degrees F. 10 minutes. Mrs. English Bagby. SCOTCH SHORTBREAD > V2 lb. flour 2 oz. sugar

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