SHORTBREAD DAINTIES.

Dominion, Volume 4, Issue 1025, 14 January 1911, Page 11

SHORTBREAD DAINTIES.

Shortbread Biscuits.—Mix together ill a basin a quarter of a pound' of flour, a quarter of a pound of rice flour, two or three ounces of caster sugar, and a pinch of salt. Rub gently into thi3 a quarter of a pound of fresh butter, slightly beat an egg and mix with it a tablecpoonful of cream. Pour this into the shortcake mixture and stir it in with a knife. Finally knead with the hand to a soft paste. Turn the paste on to a floured board and roll out to the thickness of half an inch. Cut into various shapes, ornament as before, and bake very slowly. Store in airtight tins.

Ginger Shortcakes.—Rub half a pound of fresh butter into a pound of fine, dry flour, to which a pinch of salt, half a pound of caster sugar, a small teaspoonful of baking powder, and three of ground ginger have been added. Mix into a paste with two or three beaten eggs, according to size. Roll cut the paste' on a well-flourecl board till it is quite thin. Cut into shapes with cutters and bake in a slow oven.

Sliortcnkc Biscotins.—Make a quantity, of the foregoing little shortcakes, flavouring half. with ground ginger and half with caraway seeds. Form the latter into sandwich shapo, using a filling of jam mixed with thick cream. For the sandwich biscotins flavoured with ginger use a filling of chopped preserved ginger raised with a small quantity of the syrup and cream. Serve on a lace-paper d'oyley.—"Daily Mail."

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