Sep 22, 2013
Jessie McCallum's Plain Shortbread
I've never been much of a cookie baker. However, this recipe is very simple, plus delicious. My neighbor, Margaret, gave me her Aunt's recipe who is from Scotland. Of course, I had to try and make it. The sad thing is I don't follow directions well. The shortbread is supposed to be cut into strips or squares and I used cookie cutters because I didn't have a tin pan to press the dough into. The taste is still the same no matter how you cut it. Please don't tell Margaret.
14 oz (about 1 3/4 cup) all purpose flour
2 oz (about 1/2 cup) corn or rice flour
1/2 lb buter
4 oz (about 1/2 cup) caster or granulated sugar
Cream butter and sugar, then gradually work in sieved flour until all is used up. Press mixture into a greased tin and flatten with a fork and mark, about 1/2 inch thick. Bake in a preheated oven at 275 F until golden,not brown.
When baked, leave in the pan a bit to cool and while it is still a bit warm cut into strips or squares. Then you should be able to lift out easily with a knife and cool properly on a wire rack and to harden. Enjoy! Serve with tea.