Shortbread

Ingredients

• Four ounces flour
• Four ounces butter
• Two ounces rice flour
• Two ounces 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 until of the consistency of short crust.

2. 2

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

3. 3

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

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 55. The excerpt below is the record exactly as published.

Shortbread. Four ounces butter. Half an egg beaten. Two tablespoonfuls cream. Sieve the flour and rice flour into a basin, and rub in the butter; mix in the sugar, and bind the mixture to a stiff consistency with the egg and cream. Roll out thinly, prick well with a fork, and cut out in fancy shapes. Place the bis- cuits on a greased and papered tin, and bake in a steady oven for about fifteen minutes until of a golden-brown colour. Cool the biscuits on a wire sieve. Shortbread. Four ounces flour. I Four ounces butter. Two ounces rice flour. I Two ounces castor sugar

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