Title: Shetland Shortbread
Categories: None
Yield: 12 Pieces, de

8 oz Plain (all-purpose) flour
2 oz Self raising flour
3 oz Cornflour (cornstarch)
3 oz Castor (superfine) sugar
8 oz Butter or margarine, or a
- half/half mixture is good

Melt butter. Mix dry ingredients. Add and knead all together. Pat or roll
into baking sheet (to about 1/2" deep). Prick over with fork. Sprinkle with
sugar. Cut into 1" by 2-3" strips when taken from oven. Bake at
350F/160C/Gas Mark 4 on bottom shelf of oven until a pale beige colour (15-
25 minutes).

I use castor sugar not granulated and a half butter half margarine mix to
get the best results. I usually make double quantities, since it keeps well
in an air-tight tin.

Note that this does have a lighter feel than shortbreads from other parts
of Scotland.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini