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Simple shortbread

Yield: 1 Batch ** Br

Ingredients:

• 12 oz Plain flour
• 4 oz Cornflower
• 4 oz Caster sugar
• 8 oz Butter

Instructions:

Sift the flours together. Cream the butter and sugar thoroughly and then work in the flours. Knead until smooth and without cracks and shape into a round onto a baking sheet. Pinch the edges and prick with a fork. Alternatively press the mixture into a flat tin or mould and prick with a fork. Bake in a slow oven 325oF / 160oC / gas mark 3 for about 45 minutes. Cut into wedges or fingers and sprinkle with caster sugar. ** Scottish Home Baking ** : by Judy Paterson Lindsay Publications Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for your use by The WEE Scot -- pol mac Griogair From: Fred Ball Date: 30 Nov 96

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