Shortbread

Ingredients

• ¼ lb. flour
• ¼ lb. butter
• 2 oz. sugar

Method

1. 1

   Mix flour and sugar in a bowl, rub in the butter, knead well to a smooth paste.

2. 2

   Roll or press out about ½ inch thick.

3. 3

   Turn up a little at the edges and prick all over the cake with a fork.

4. 4

   Put on a baking sheet.

5. 5

   Bake in a moderate oven about 20 minutes.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 20. The excerpt below is the record exactly as published.

lb. butter. 6 oz. flour. 3 eggs. I oz. glac^ cherries. \ lb. sugar. 2 oz. sultanas. \ tea-spoonful baking-powder. Grated rind of \ lemon. Method. — Cream butter and sugar, beat up eggs, add slowly, beating all the time. Mix flour, sultanas, cherries (cut up small), and baking-powder ; stir lightly to butter and sugar. Line a baking-tin with paper, pour in mixture. Bake in a moderate oven from 20 to 30 minutes. Remove from tin ; cool; then cut into fancy shapes. Ice with transparent icing, and sprinkle with chopped pistachio nuts. Iced Fingers \ lb. butter. \ lb. sugar. ]- lb. flour. Raspberry jam. 2 eggs. Method. — Cream butter and sugar, add eggs slowly, beating thoroughly. Sieve flour, stir lightly to butter and sugar. Divide mixture in two equal parts, spread each part evenly over a sheet of paper 8x12 inches in size. Place on a baking- sheet. Bake in rather quick oven. When baked, remove the paper at once, spread the top of one with jam, place the other over this, bottom side up. When cold, ice with royal icing (white or pink). Cut into finger lengths. Note. — This cake will ice better if made a day or two before it is wanted. CAKES, ETC 45 Small Orange Cakes 2 eggs. 3 oz. sugar. 3 oz. flour. I tea-spoonful baking-powder. i\ oz. butter. Method, — Put eggs and sugar in a bowl, beat over hot water till thick and creamy. Sieve flour and baking-powder, stir carefully to eggs and sugar, then stir in the butter (oiled). Pour the mixture into a tin lined with w^ell-buttered paper. Bake in a moderate oven 20 to 30 minutes. When cold, cut in half; spread with orange curd, place the other half on top, cover with transparent icing, and cut into fancy shapes. Orange Curd. 2 oz. butter. Grated rind and juice of i 4 oz. sugar. orange (large). Yolks of 2 eggs. Method, — Stir butter and sugar in a pan over the fire till melted, cool a little, add juice, rind, and yolk. Stir again over fire till thick. Brandy Snaps 7 oz. butter. 7 oz. sugar. 7 oz. flour. 7 oz. syrup. \ oz. ground ginger. Method, — Cream butter and sugar, add syrup, then flour and ginger. Mix thoroughly and let it stand till firm. Form into small balls, press each out very thinly w4th the fingers on to a baking-sheet. Bake in a rather quick oven from 7 to i o minutes. Roll at once round the handle of a wooden spoon. Note. — This mixture will keep for some time if covered and kept in a cool place. 46 HOUSEHOLD COOKERY Parkin I lb. flour. \ lb. butter. I lb. oatmeal. J lb. lard. li lb. treacle. \ lb. brown sugar. i pint milk. i tea-spoonful salt. J oz. ground ginger. Method, — Put flour, oatmeal, and salt in a bowl, rub in butter and lard, add sugar and ginger, mix treacle and milk, add to flour, etc., then mix thoroughly. Cover, let it stand all night to soak. Put into a well-buttered tin and bake in a very slow oven. Shortbread \ lb. flour. \ lb. butter. 2 oz. sugar

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