Title: Simple Shortbread
Categories: Irish Cookie
Yield: 1 Batch

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

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, 325F / 160C / 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 By fatfree-request@fatfree.com on Jun 16, 1997

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