SCOTCH SHORTBREAD

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
6.0 cakes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Shortbread
Instructions (5)
  1. Beat the butter to a cream, gradually dredge in the flour, and add the sugar, caraway seeds, and sweet almonds, which should be blanched and cut into small pieces.
  2. Work the paste until it is quite smooth, and divide it into six pieces.
  3. Put each cake on a separate piece of paper, roll the paste out square to the thickness of about an inch, and pinch it upon all sides.
  4. Prick it well, and ornament with one or two strips of candied orange-peel.
  5. Put the cakes into a good oven, and bake them from 25 to 30 minutes.
Original Text
SCOTCH SHORTBREAD. 1780. INGREDIENTS.—2 lbs. of flour, 1 lb. of butter, 1/4 lb. of pounded loaf sugar, 1/2 oz. of caraway seeds, 1 oz. of sweet almonds, a few strips of candied orange-peel. [Illustration: SHORTBREAD.] Mode.—Beat the butter to a cream, gradually dredge in the flour, and add the sugar, caraway seeds, and sweet almonds, which should be blanched and cut into small pieces. Work the paste until it is quite smooth, and divide it into six pieces. Put each cake on a separate piece of paper, roll the paste out square to the thickness of about an inch, and pinch it upon all sides. Prick it well, and ornament with one or two strips of candied orange-peel. Put the cakes into a good oven, and bake them from 25 to 30 minutes. Time.—25 to 30 minutes. Average cost, for this quantity, 2s. Sufficient to make 6 cakes. Seasonable at any time. Note.—Where the flavour of the caraway seeds is disliked, omit them, and add rather a larger proportion of candied peel.
Notes
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