Scottish Bakers Shortbreads 1959

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 2 cups butter
• 1 1/2 cups superfine sugar (castor)
• 4 cups all-purpose flour
• 1 cup rice flour
• 1 dash salt (optional)

Recipe

• 1 cream the butter and sugar very well.
• 2 sift the flours after measuring and combine together.
• 3 add flours to creamed mixture very gradually blending well after each addition.
• 4 knead on bread board for ten minutes.
• 5 lightly flour the bread board and roll our to 1/4 to 1/2 inch thick.
• 6 cut into rounds with a cookie cutter and place on ungreased cookie sheet.
• 7 prick gently with a fork.
• 8 cover lightly and chill for an hour.
• 9 this lets the gluten in the flour rest and relax from all the kneading.
• 10 bake in preheated 300 degree oven for 30 to 40 minutes, depends on your oven.
• 11 bake until light tan in colour.
• 12 remove from oven and onto a wire rack.
• 13 store in a air tight container in a warm place.( cupboard).
• 14 allow to mellow and age for 1 to 2 weeks.
• 15 should make 4 dozen cookies.