SHORTBREAD.
Pass Jib of blanched and browned almonds through a I coarse mincer, jwiiih vdfldz of flour that has beeh Wjrpd and warmed. Add Boz O^^Abr^"sugar. Then' make a ic&ptfe : of the mixture, ip thy beaten yolks of two hjhcU sufficient melted and slight--I|U cooled b&tfer to’ make the mixture
a nice dough. It will take well over Boz of butter to a pound of flour. The mixture must not be greasy. Roll .out and stamp with a pretty cutter. Bake in a very moderate oven till a pale golden tint. If liked, a piece of candied cherry or peel can be pressed on to each piece before it is placed in the oven.
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Bibliographic details
Northern Advocate, 17 September 1927, Page 4
Word Count
114SHORTBREAD. Northern Advocate, 17 September 1927, Page 4
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