Name: Simple Shortbread
Ingredients: ** British Measurements **; 12 oz Plain flour; 4 oz Cornflower; 4 oz Caster sugar; 8 oz Butter

Christ is to be answerable for all those that are given to Him, at the last day, and therefore we need not doubt but that He will certainly employ all the power of His Godhead to secure and save all those that He must be accountable for. Christ’s charge and care of these that are given to Him, extends even to the very day of their resurrection, that He may not so much as lose their dust, but gather it together again, and raise it up in glory to be a proof of His fidelity; for, saith He, “I shall lose nothing, but raise it up again at the last day.”

Thomas Brooks

CATEGORY	CUISINE	TAG	YIELD
	Irish	Scot/irish, Cookies	1	Batch

INGREDIENTS

		British Measurements
12	oz	Plain flour
4	oz	Cornflower
4	oz	Caster sugar
8	oz	Butter

INSTRUCTIONS

Sift the flours together. Cream the butter and sugar thoroughly and then
work in the flours. Knead until smooth and without cracks and shape into a
round onto a baking sheet. Pinch the edges and prick with a fork.
Alternatively, press the mixture into a flat tin, or mould, and prick with
a fork. Bake in a slow oven,  325oF / 160oC / gas mark 3 for about 45
minutes. Cut into wedges or fingers, and sprinkle with caster sugar. **
Scottish Home Baking  **
:     by    Judy Paterson Lindsay Publications, Glasgow 1993 ISBN
1-898169-00-4 Scanned and formatted for your use by The WEE Scot -- pol mac
Griogair
From: Fred Ball                       Date: 30 Nov 96
Posted to MM-Recipes Digest V3 #344
From: BobbieB1@aol.com
Date: Mon, 16 Dec 1996 10:52:45 -0500

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