Title: Simple Shortbread
Categories: Scot/irish, Cookies
Yield: 1 Batch

** British Measurements **
12 oz Plain flour
4 oz Cornflower
4 oz Caster sugar
8 oz Butter

Sift the flours together. Cream the butter and sugar thoroughly and then
work in the flours. Knead until smooth and without cracks and shape into a
round onto a baking sheet. Pinch the edges and prick with a fork.
Alternatively, press the mixture into a flat tin, or mould, and prick with
a fork. Bake in a slow oven, 325oF / 160oC / gas mark 3 for about 45
minutes. Cut into wedges or fingers, and sprinkle with caster sugar. **
Scottish Home Baking **
: by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN
1-898169-00-4 Scanned and formatted for your use by The WEE Scot -- pol mac
Griogair

From: Fred Ball Date: 30 Nov 96
Posted to MM-Recipes Digest V3 #344

From: BobbieB1@aol.com

Date: Mon, 16 Dec 1996 10:52:45 -0500