Shortbread—II

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

1/2 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 lb. sugar ↝ Sugar, NFS [Sugars and honey]
1/2 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
2 ozs. comfits
Grated rind of a lemon ↝ Lemon, raw [Citrus fruits]

Instructions (6)

Beat the butter to cream.
Add the flour, sugar and eggs alternately in small quantities.
When thoroughly mixed, add the grated rind and mix again lightly.
Pour into a greased oblong tin (the mixture should be about an inch and a half deep).
Sprinkle the comfits over the surface.
Do not allow the cake to colour deeply in baking.

Original Text

*Shortbread—II

¹⁄₂ lb. flour ¹⁄₂ lb. sugar ¹⁄₂ lb. butter 4 eggs 2 ozs. comfits Grated rind of a lemon

Beat the butter to cream. Add the flour, sugar and eggs alternately in small quantities. When thoroughly mixed, add the grated rind and mix again lightly. Pour into a greased oblong tin (the mixture should be about an inch and a half deep). Sprinkle the comfits over the surface. Do not allow the cake to colour deeply in baking.

Notes

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