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Simple Shortbread

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      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
 
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