Shortbread

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Yield
8.0 cakes
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (6)
  1. Take 3 lbs. of flour, keeping back about 1 lb. to work up the cakes; 11/2 lbs. castor sugar.
  2. Take 1/4 lb. each of orange peel, citron, and blanched almonds cut all in long pieces, and mix them well in the flour; then make a hole in the middle of the flour, and put in 4 lbs. 2 ozs. of melted butter.
  3. Work it up, but not too much.
  4. Divide into 8 cakes, and roll them out.
  5. Prick them on the top with a feather, strew sugar-plums, orange peel, and citron over them.
  6. Bake them on a paper, dusted with flour, in a moderate oven.
Original Text
Shortbread. (Mrs. Young.) Take 3 lbs. of flour, keeping back about 1 lb. to work up the cakes; 1½ lbs. castor sugar. Take ¼ lb. each of orange peel, citron, and blanched almonds cut all in long pieces, and mix them well in the flour; then make a hole in the middle of the flour, and put in 4 lbs. 2 ozs. of melted butter. Work it up, but not too much. Divide into 8 cakes, and roll them out. Prick them on the top with a feather, strew sugar-plums, orange peel, and citron over them. Bake them on a paper, dusted with flour, in a moderate oven.
Notes
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