Shortbread

Ingredients

• 1 oz. Brown & Polson’s ‘“ Raisley.’’
• 2 oz. Sultanas.
• 1 small half tea-spoonful Salt.
• 2 Eggs.
• 2 oz. Castor Sugar.
• 8 oz. Flour.
• 2 oz. Butter.
• A little Milk.

Method

1. 1

   Measure out the ingredients.

2. 2

   Clean and dry the sultanas.

3. 3

   Beat the eggs well.

4. 4

   Mix together the flour, salt and sugar.

5. 5

   Rub in the butter lightly.

6. 6

   Mix in the sultanas and the Raisley.

7. 7

   Stir in the beaten eggs with sufficient milk to make a smooth dough.

8. 8

   Turn on to a floured baking board, and roll out half-an-inch thick.

9. 9

   Cut into rounds, and bake in a hot oven for about fifteen minutes.

10. 10

    Cut the cakes open, butter, dust with sugar, and serve hot.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 12. The excerpt below is the record exactly as published.

1 oz. Brown & Polson’s “‘ Raisley.’’ 6 oz. Flour. 20z. Butter. A pinch of Salt. 1 Egg. 4 oz. of Sifted Sugar. 4 pint Milk. Essence of Lemon, or other flavouring. Measure out the ingredients. Butter two round shallow baking tins. Mix the flour, “ Raisley,” and salt well together in a bowl, dry. Beat the sugar and butter into a cream. Beat the egg separately, and add it to the sugar and butter. Work into this the mixture of flour, adding the milk and flavouring. Pour the mixture at once into the two tins and put into a moderately hot oven. When baked, turn out, cool on a wire tray, and put together with jam between. Trns.—Special sandwich tins can be had from Brown & Polson, Ltd., Paisley. Swiss Roll (Quantity for a tin measuring 8% ins. by 104 ins.) 1 tea-spoonful ‘* Raisley.”’ 3 0z. Flour. 2 Eggs. 1 dessert-spoonful Warm Water. 3 oz. Sugar. 3 table-spoonfuls Jam. Measure out the ingredients. Butter and paper a square flat baking tin (see list of utensils for suitable tin). Whisk the whites of the eggs to a stiff froth, then add the yolks one at a time, beating well. Beat in the sugar till dis- solved. Mix together the flour and “ Raisley,” and add them with the warm water and flavouring. Mix all lightly. Pour into the prepared tin and bake in a hot oven for about ten minutes. Turn out on to a sugared paper. Spread with jam (heated) and roll up. N.B.—The success of this cake depends mainly on the beating and baking of this mixture. Macaroon Tartlets Sufficient for 12 tartlets. Time 80 to 40 mins. 1 oz. Brown & Polson’s ‘‘ Patent ’”’ Corn Flour. 1 tea-spoonful Brown «& Polson’s “* Raisley.”’ 4 lb. good Short Crust (see page 28). 2 oz. Ground Almonds. 3 oz. Casvor Sugar. 3 tea-spoonful Almond Essence. White of an Egg. Jam. Roll out the pastry to one-eighth of an inch, and with it line the patty tins. Put the egg white into a bowl and beat slightly. Add the almonds, sugar, essence, and beat for ten minutes. Add the Corn Flour and “ Raisley,’’ mix well, and put 4 tea-spoonful jam into each lined tin. Put a spoonful of the almond mixture over to cover the jam. Put two little strips of pastry over the top and bake in a hot oven for fifteen minutes. Page 29 _ Shortbread Afternoon Tea Cakes 8 to 12 Cakes. Time 20 to 30 mins. 1 oz. Brown & Polson’s “‘ Raisley.’’ 2 oz. Sultanas. 1 small half tea-spoonful Salt. 2 Eggs. 2 oz. Castor Sugar. 8 oz. Flour. 2 oz. Butter. A little Milk.

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