50+ Friends Club Cookbook
Breads, Biscuits & Scones
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Shortbread - Real Scottish
From the Kitchen of: Cecilia Barrett
| 1 | | Egg, lightly beaten |
| 2 | C | Powdered sugar |
| 2 | C | Butter |
| 6 | C | Flour, sifted |
| 6 | Tbsp | Rice flour |
| 2/3 | Tsp. | Salt |
Sift one half of the sugar, all the flours and salt. Cut in butter
until about pea-sized.
Rub between fingers until well mixed. Make a well in the center of
flour/butter mixture.
Pour in remaining sugar and kneed very thoroughly.To shape:
CAKE:
Divide dough in half and shape into circles to fit cake pans (3/4"
thick). Turn over and stab
through from bottom with knife. Turnover. Score in 8 pie shaped
wedges. Press dough evenly with
knife handle to make a fancy border. Pierce through with a fork all
over. Bake in a very slow oven
at 250 degrees for about 4 hours. Makes 2 - 8" cakes.
COOKIES:
Roll to 1/4 inch thick. Bake at 275 degrees for 30 minutes (or until
golden brown and crisp).
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