6 oz Flour
2 oz Cornflour
5 oz Butter
1 oz Ground almonds
3 oz Caster sugar
Set oven to 350F or Mark 4. Grease a baking sheet. Cream the butter
in a mixing bowl. Sift together the flour and cornflour and add, with
the almonds and sugar, to the butter. Work the ingredients together
with the hands. Turn out on to a very lightly floured surface and
finish kneading until the dough is smooth. Roll the dough into two
rounds each 1/4 inch thick. Prick well with a fork and mark each
circle into six triangles. Transfer to the baking sheet. Bake for
about 25-30 minutes. Allow to cool slightly before cutting and then
place on a wire rack to finish cooling.
From the booklet Scottish Teatime Recipes
Yields
4 Servings