Title: Rich Whiskey Shortbread
Categories: Irish Alcohol Cookie
Yield: 1 Servings

		British measurements
4	oz	Butter
1 1/2	tb	Single malt scotch whiskey
3	oz	Caster (granulated) sugar
1 1/2	oz	Almonds; blanched
1	oz	Mixed peel; chopped
6	oz	Plain (all-purpose) flour
2	oz	Rice flour

Cut the butter into small pieces. Place in a bowl together with a tablespoon of whisky and the sugar. Cream the mixture until fluffy. Chop two-thirds of the almonds finely and add to the mixture. Stir in the peel and the flours (sieved together). Draw the mixture together and press into a buttered 8-inch sandwich tin. Prick well all over and pinch up the edges decoratively. Halve the remaining almonds and place these on top of the shortbread. Bake at 160øC (325øF), Mark 3, for 30-40 minutes, until the shortbread is golden in colour. Remove from the oven. Sprinkle with the remaining whisky and a little caster sugar. Leave to cool in the tin. Run a knife carefully around the edge of the shortbread and invert onto a plate. Store wrapped in greaseproof paper in an airtight tin.

"Scotch Whiskey Recipes" by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN = 0-7117-0553-4

Scanned and formatted for you by The WEE Scot -- pol Mac Griogair

From: Dave Drum Date: 03-02-98 (23:19) Doc's Place Bbs Online. (448) Intercook

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