Shortbread
From Chambers's cookery for young housewives, 1894
Caraway comfits or strips of citron-peel may be strewed on the tops of the cakes before they are baked.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 72. The excerpt below is the record exactly as published.
SHORTBREAD — PITCAITIILY BANNOCK — TEA-CAKES. cream, sour milk, or buttermilk is used, and then a small quantity ol bicarbonate of soda will suffice in conjunction with the acidity of the milk. A good deal of labour is neces- sary to make a good cake, for unless a tolerable amount of air be beaten into the dough before it is placed in the oven, no heat or after attention will make it light and wholesome. SHORTBREAD. i lb. flour. | j lb. rice flour. i lb. butter. I J lb. powdered sugar. Mix the above ingredients together with the tips of the fingers and thumbs, until a soft dough is formed. Shape it into a round or square cake. Pinch neatly round the edges. Prick on the top with a fork, place it on a flat baking-tin, and bake in a moderately hot oven for about fifteen or twenty minutes. Let cool on the tin ; it is apt to break if removed while hot. Caraway comfits or strips of citron-peel may be strewed on the tops of the cakes before they are baked. PITCAITHLY BANNOCK. | lb. flour. 10 oz. butter. 4 oz. sugar. 2 oz. almonds. 2 oz. candied peel. 4 oz. rice flour. Blanch and chop the almonds, and cut the candied peel into small pieces. Mix the flour, butter, sugar, and rice flour well together ; add the fruit, and form by working with the hands into a soft dough. Roll this to a round or square cake, about an inch thick. Strew some flour on a paper on a tin, and place the cake on it, with a band of paper round to keep it in shape. Prick the top with a fork. Bake in a moderately hot oven. Cool on the tin. SMALL TEA-CAKES. 1 lb. flour
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