Title: Basic Shortbread
Categories: Irish Cookie
Yield: 1 Batch
| | | ** British Measurements ** |
| 6 | oz | Plain flour |
| 2 | oz | Rice flour |
| 2 | oz | Caster sugar |
| 4 | oz | Butter |
Sift together the two flours. Cream the butter and sugar and then work in
the flours. Knead until the mixture is smooth and without cracks. Roll into
a ball and cut into halves. Roll each to a round about 1/4-inch thick.
Pinch the edges and prick the surface with a fork. Bake in a moderate oven,
350øF / 180øC / gas mark 4, for about 1/2 an hour. Let it cool on the tray
and then transfer carefully to a wire rack. Sprinkle with caster sugar and
cool completely. Store in an airtight container. ** 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