DRG
J.ARTHUR
DIXON
A POST OFFICE
PREFERRED SIZE
SCOTCH SHORTBREAD.
1 lb. plain flour, { lb, rice flour, 1 lb. butter,
{ lb. caster sugar. Cream the butter and sugar
together by hand, lightly work in the mixed
flours until you have a firm dough. Rounds
can be patted out and marked and pricked
with a fork, but are best pressed into an
oiled and floured shortbread mould before
baking on floured paper in a moderately hot
oven. The finished shortbreads should be a
delicate pale biscuit colour.
(COUNTESS OF HUNTINGDON'S RECIPE BOOK.)
PSO/21526 :