Scottish Bakers Shortbreads 1959

Recipe by andypandy
READY IN: 50mins
YIELD: 4 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cream the butter and sugar very well.
  • Sift the flours after measuring and combine together.
  • Add flours to creamed mixture very gradually blending well after each addition.
  • Knead on bread board for ten minutes.
  • Lightly flour the bread board and roll our to 1/4 to 1/2 inch thick.
  • Cut into rounds with a cookie cutter and place on ungreased cookie sheet.
  • Prick gently with a fork.
  • Cover lightly and chill for an hour.
  • This lets the gluten in the flour rest and relax from all the kneading.
  • Bake in preheated 300 degree oven for 30 to 40 minutes, depends on your oven.
  • Bake until light tan in colour.
  • Remove from oven and onto a wire rack.
  • Store in a air tight container in a warm place.( cupboard).
  • Allow to mellow and age for 1 to 2 weeks.
  • Should make 4 dozen cookies.
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