Shortbread

Ingredients

• 4 oz. flour
• 4 oz. butter
• 2 oz. rice-flour
• 2 oz. castor sugar

Method

1. 1

   Sieve the flour, rice-flour, and sugar into a basin, add the butter, and work all together with the hand till of the consistency of short crust.

2. 2

   Form into a round cake either with the hand on the pastry-board, or in a shortbread mould.

3. 3

   Place the cake on a greased and papered tin; prick it well, bake it in a good steady oven till beginning to colour, and allow it to crisp off slowly for about one hour.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 43. The excerpt below is the record exactly as published.

SHORTBREAD. 4 oz. flour. 4 oz. butter. 2 oz. rice-flour, 2 oz. castor sugar

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