| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
12 |
Pieces, de |
INGREDIENTS
| 8 |
oz |
Plain (all-purpose) flour |
| 2 |
oz |
Self raising flour |
| 3 |
oz |
Cornflour (cornstarch) |
| 3 |
oz |
Castor (superfine) sugar |
| 8 |
oz |
Butter or margarine, or a half/half mixture is good |
INSTRUCTIONS
Melt butter. Mix dry ingredients. Add and knead all together. Pat or roll
into baking sheet (to about 1/2" deep). Prick over with fork. Sprinkle with
sugar. Cut into 1" by 2-3" strips when taken from oven. Bake at
350F/160C/Gas Mark 4 on bottom shelf of oven until a pale beige colour (15-
25 minutes).
I use castor sugar not granulated and a half butter half margarine mix to
get the best results. I usually make double quantities, since it keeps well
in an air-tight tin.
Note that this does have a lighter feel than shortbreads from other parts
of Scotland.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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