Shortbread
From Bread, cakes, and biscuits, 1902
Strips of candied peel or comfits can be added on top.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 68. The excerpt below is the record exactly as published.
Shortbread. — Jib. each of flour and butter, 4oz. rice flour, and 4oz. caster sugar
Cook this with the app: pantry check, scaling, and the assistant.