INGREDIENTS

INSTRUCTIONS

These recipes are from Scottish Shortbread, 25 favourite recipes, by Mary
Macdonald. I've tried her Ginger Shortbread when having a 2-hour cooking
class with 6-year-olds at my son's school. Very good.
Preheat the oven to 180 C/350 F/Gas 4.
Sift the flour with the salt into a bowl. Mix in the caraway seeds and the
sugar. Melt the butter in the milk but do not overheat. Mix it into the
flour and knead lightly. Roll out on a floured board into a round just over
1/2    cm/1/4 in thick.
Invert a dinner plate on top and cut around with a sharp knife. Using the
forefinger of one hand and the forefinger and thumb of the other hand,
pinch a fluted edge all round. Cut out a round in the centre of the cake
with a tumbler and cut the surrounding circle into 8 wedged to make the
'petticoat tails'.
Line a baking sheet with greaseproof paper and place the biscuits on top.
Bake for about 20 min or until crisp and golden.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by david young
<griffi@zoo.co.uk> on Feb 23, 97.

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