A LESSON IN SHORTBREAD

Otago Daily Times, Issue 22295, 22 June 1934, Page 15

A LESSON IN SHORTBREAD

Many admirable home bakers have confessed their inability to make pood shortbread. This is rather surprising because it is not really difficult to turn out. Any failure is largely due to wrong methods of preparation, and a few bints are given ou the subject. Moulds are used in bakery establishments and also »y some housewives, but from the economical point of view they are not necessary, as with cave the shortbread may be nicely moulded by the hands. The first essential of success is that the flour and butter must be of the beat quality. Then it is necessary to use castor sugar in preference to any other kind. For firing the oven should not be overheated, a moderate heat, similar to that used for biscuits, being sufficient. It is also important to note that borh the oven and the tin on which the shortbread is cooked must be heated beforehand. This ensures a better top "and bottom heat. The shortbread should be stored in an airtight tin, and in order to remain crisp, should be gently heated before being placed on the table. SHORTBREAD. Place on a bakeboard 41b of flour, jib of rice flour, and ilb of castor sugar. Take slb of butter and kuead the sugar into it, then work in the rice flour, and finally the flour. A stiff biscuit dough should be the result, and the paste should be perfectly smooth ami free from cracks. Divide into two and work each piece into a neat round about an inch thick. Flule the edges, simply by pinching them; begin finger and thumb, then prick all o/er with a fork or a biscut stamp. Bake in a very moderate oven for about 20 minutes until of a pretty yellow colour. When ready leave on the tin on which they are baked until cool and crisp. AYRSHIRE SHORTBREAD. Pass 7oz of flour with loz of potato flour, through a sieve. Beat to a cream jib of butter with 2oz of castor sugar. When well creamed drop in the yolk of an egg and mix. Gradually work in '-lie flour and knead the mixture very wail. Divide the dough in two, working eich piece into a neat round or square. Flute the edges, and prick all over with a forte or stamp. ' Bake in a moderate ovcu uutil of a yellow colour. ANOTHER RECIPE. Put of butter into a basin with 4«0 of castor sugar, and heal to a cream. Mis |lb of flour with 2oz of ground rice, 2oz of rice flour and a tablespoonful of ground almonds, and work these into the cream. Turn on to a board an J knead until perfectly smooth. Divide the dough in four pieces and knead each into •a neat round. Flute the edges and prick all over with a fork. Bake the canes in a very moderate oven until of a pretty yellow colour. PITCAITHLY BANNOCKS. Chop finely Jib of orange peel, and blanch and chop 2oz of almonds. Beat to a cream (soz of butter with 3oz of caster sugar. Gradually work in |lb of flour, working it in with the hand, also work in the peel and almonds. Turn on to

a board and knead until perfectly smooth. Divide in two, work each into a neat round, flute the edges and prick all over. Place in a moderately heated oven and bake the bannocks'until of a pretty golden colour. PETTICOAT TAILS. Crumble into Jib of flour, Jib of butter, and add 2oz of caster sugar. Beat well an egg, and form the whole to a stiff paste with it. Turn on to a floured board and knead very well. Work into a neat round the size of a, dinner plate, using the rolling piu to make it smooth. Out of the centre cut a round the size of a teacup, and cut, the surrounding piece into neat portions like a cart wheel. Pinch the edges neatly and prick all over with a fork or a stamp. Place the round on the centre of an oven tin, and the pieces around it. Bake in a very moderate oven until of a pretty yellow colour. When putting to table place the round in the centre of plate with the pieces neatly arranged around, and dredge with caster sugar. If the shortbread is warm the sugar adheres to it better. —A Scottish exchange.