| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Usenet |
20 |
Biscuits |
INGREDIENTS
| 4 |
oz |
Butter |
| 2 |
oz |
Margarine |
| 8 |
oz |
Brown sugar, soft |
| 3 1/4 |
c |
Plain flour |
| 3/4 |
c |
Almonds, flaked |
| 1 |
sm |
Egg |
INSTRUCTIONS
Rub butter and margarine into the flour. Add sugar, beaten egg and
almonds. Knead the mixture thoroughly.
Form mixture into an oblong shape about two inches square at the end. Wrap
in silver foil and leave in the refrigerator over night.
Cut into 1/8-inch-thick slices using a serrated knife. Place on greased
baking sheet and cook for 10-15 minutes at 350 degrees F.
NOTES:
* Shortbread-like biscuits -- This recipe was given to my Great Aunt when
she lived in Scotland, by a friend who worked in a bakery in Leven Fife. It
is based on the standard short bread recipe. Yield: 20 biscuits.
: Difficulty: easy to moderate.
: Time: 10 minutes preparation, overnight wait, 15 minutes baking.
: Precision: measure the ingredients.
: Martin Prime
: Rutherford Appleton Laboratory, Chilton, Didcot, Oxfordshire, UK
: mcvax!ukc!rlvd!martin
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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