TODAY’S RECIPE
SHORTBREAD Sugar 1 cup, butter lib, flour 3 cups, egg 1. Beat butter and sugar to a cream. Add egg and beat again. Add flour. Mix well to a smooth dough, adding a little flour till the mixture comes easily from the side of the basin and from the hands. Roll out to about J inch thick. Pinch the edges, prick with a fork and cut into squares. Bake in a moderate oven for 15 to 20 minutes. This recipe was sent to the lady editor by a woman of Scottish descent. As Scottish women are considered to be the best makers of shortbread in the world the recipe can be thoroughly recommended.
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https://paperspast.natlib.govt.nz/newspapers/ST19410920.2.12
Bibliographic details
Southland Times, Issue 24545, 20 September 1941, Page 5
Word Count
115TODAY’S RECIPE Southland Times, Issue 24545, 20 September 1941, Page 5
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