1 1/4 lb Plain flour
1 1/4 lb Self-raising flour
1 lb Butter
7 1/8 oz Sugar
1/2 ts Salt
Cream butter and sugar together.
Lightly work in sieved flours and salt, but do not knead or it will
toughen.
When mixture resembles short-crust pastry, turn out on lightly floured
board.
Press with hand into one or two large rounds; to avoid toughening, do not
roll.
Put on ungreased baking sheet, pinch edges with finger and thumb.
Prick all over with a fork, making an attractive pattern.
Bake in oven, 250F (120C) to 275F (135C), about 1 hour.
Let cool before turning out on to a rack.
Converted by MC_Buster.
NOTES : Of all the baked goods from Scotland, shortbread ranks at the top,
amply underlining the widely-held opinion that baking is the Scottish
specialty. Shortbread is unique, a cake unlike any other, eaten all year
round, especially at New Year and made only from the finest materials. It
must be made with butter; margarine or other lards will ruin the taste. In
Shetland and Orkney the people call it the ‘Bride’s Bonn’ and add about 2
tsps of caraway seeds; a typically Norse touch. (The Norse spirit Akvavit
is flavoured with caraway.) The edges are traditionally notched by pinching
with finger and thumb, believed to symbolize the sun’s rays from the days
of the Dawn religion; sun-worship.
Yields
1 servings