Shortbread

Ingredients

• f lb. of flour
• h lb. of butter
• 2 tablespoonfuls castor sugar
• I tablespoonful Brown & Poison’s cornflour
• J teaspoonful vanilla

Method

1. 1

   Beat butter and sugar to a cream, add vanilla.

2. 2

   Mix flour and cornflour, heat in the oven, sieve, and gradually add to creamed butter.

3. 3

   Knead lightly, roll out, pinch edges, dab top with fork, and bake in a good oven for 1 hour.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 65. The excerpt below is the record exactly as published.

I lb. of butter. Make these into a firm paste, roll out into a thin sheet. Grease the inside of a cake tin and line it nicely with jiaste, reserving a piece the size of the tin for the top of the bun. Inside Mixture — I lb. of flour. 1 lb. sugar. 2 lbs. large blue raisins (stoned) 2 lbs. currants (well washed, dried and picked). ^ lb. almonds, i oz. ginger. J oz. powdered cinnamon. i oz. Jamaica pepper. J teaspoonful black pepper. I small teaspoonful of car- bonate of soda. I small teaspoonful of cream of tartar. I breakfastcupful of milk to moisten it. J lb. orange peel. Mix thoroughly, together with the hands and put the mixture into the lined tin. Make it flat on the top. Wet the edges round and put on the lid of paste. Prick it over with a fork and brush it over with a little egg, and put it into a steady, moderate oven for 3 hours. This makes a large rich bun at very little exi)ense, and it improves with keeping. C. Sangster. 143 SHORTBREAD. f lb. of flour. . h lb. butter. 2 tablespoonfuls castor sugar. I tablespoonful Brown & Poi- son’s cornflour. J teaspoonful vanilla

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