INGREDIENTS

INSTRUCTIONS

From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Thu, 11 Nov 1993 11:00:00 +0100
From: Janet Warren, A feast of Scotland, 1990, ISBN 1-85051-112-8
I like Scotland ! Here two special shortbread recipes.  For the first one,
it's a nice story about the origin of these curiously-named shortbread
biscuits: - some say the name was derived from the french "petites
gatelles", meaning
little cakes - others that its origin lies in the shape of the biscuit
which is a replica
of the Elizabethan full gored skirt - third possibility: it was the clever
invention of a cook after years of
broken tips to triangular shaped biscuits :-)
Sift the flour into a bowl and stir in the sugar. Gently heat the butter
and milk together and as soon as the butter has melted stir the liquid into
the flour to make a soft but not sticky dough.
Turn it onto a floured surface and kneat it lightly. Divide the dough in
half then roll the halves out directly onto a baking tray into 9-inch
rounds using a large plate as a guide. Flute the edges.
Cut out a 2-inch circle from the centre but leave it in place. Divide the
outer ring into eight, keeping the inner circle whole. Sprinkle with
granulated sugar and bake at 180 oC (350 oF) for about 30 minutes or until
golden brown and crisp.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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