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

		** British Measurements **
7	oz	Plain flour
1	oz	Rice flour
4	oz	Caster sugar
4	oz	Butter
2	tb	Cream; mixed with --
1		Egg yolk

Sift the dry ingredients and rub in the butter. Add the cream and egg mixture and work into the flour mixture with a flat knife binding the ingredients. Knead the dough lightly and roll to about 1/4-inch thick. Cut small round biscuits and bake on a greased tray at 350øF / 180øC / gas mark 4 for about 15 minutes.

Perhaps it is not surprising that this recipe, from a rich dairy farming district, uses cream. ** 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

previous

next