| 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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