Shortbread

Ingredients

• 3 oz. ‘Frenlite’ Flour (plain or self-raising)
• 3 oz. Butter
• 2 oz. Caster Sugar
• 1 oz. ‘Frenlite’ Cornflour

Method

1. 1

   Cream together the butter and HALF the sugar.

2. 2

   Work in the flour, cornflour and lastly the rest of the sugar.

3. 3

   Either press into a shortbread mould or form into a neat round (4-in. thick) on the back of a baking tin.

4. 4

   Flute the edges, prick firmly—especially if using self-raising flour—and bake for approximately 40 minutes in the centre of a low oven: Mark 2 to 3 or 300° F.

5. 5

   Cool on the tin, marking into sections before the biscuit is cold.

As published

This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 2. The excerpt below is the record exactly as published.

SHORTBREAD 3 oz. ‘‘Frenlite’’ Flour (plain or 3 oz. Butter self-raising) 2 oz. Caster Sugar 1 oz. ‘‘Frenlite’’ Cornflo

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