Isabella Beeton

Scotch Shortbread: Original Recipe

Preparation info
  • Sufficient to make

    6

    cakes.
    • Difficulty

      Easy

Appears in
Great Cooks and Their Recipes
Great Cooks and Their Recipes

By Anne Willan

Published 1977

  • About

Good shortbread, with its high proportion of butter, should have a crumbly, almost granular texture.

Ingredients

  • 2 lbs. of flour
  • 1 lb. of butter
  • ¼

Method

Mode

Beat the butter to a cream, gradually dredge in the flour, and add the sugar, caraway seeds, and sweet almonds, which should be blanched and cut into small pieces. Work the paste until it is quite smooth, and divide it into six pieces. Put each cake on a separate piece of paper, roll the paste out square to the thickness of about an inch, and pinch it upon all sides. Prick it wel