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Scottish Shortbread

From Celebration! A Centennial Cookbook (1986).

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A historical recipe

Celebration! A Centennial Cookbook, by Various (1986).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. 4 ounces butter

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 6 ounces plain flour 2 ounces castor (superfine 4 ounces butter, room granulated) sugar temperature Preheat oven to 375°.
  2. Mix flour, butter and sugar together, using your fingers, until they have the consistency of bread crumbs.
  3. Press into shallow 7-inch round pan (or 8x5-inch oblong pan), with the back of aspoon until shortbread is smooth on top.
  4. Press with fork all around edge, and prick all over the shortbread.
  5. Bake at 375° for 30 to 40 minutes until golden in color.
  6. Take out of pan carefully.
  7. Sprinkle top thinly with sugar and with knife, mark cutting places.
  8. Yield: 1 dozen Christine F.
  9. Halton (Mrs.
  10. Hugh)

Plating

Cookware for this recipe

  • Cake tin
  • Chef's knife
Source not stated by archive.org
Credit

From Celebration! A Centennial Cookbook (1986), printed page 311, digitised by the Internet Archive: https://archive.org/details/celebrationcente0000vari

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.