Ayrshire Shortbread

Preparation info
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Appears in

By F. Marian McNeill

Published 2015

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Traditional Recipe


  • flour
  • rice flour
  • castor sugar
  • butter
  • egg
  • cream


Sieve four ounces of flour and four ounces of rice flour into a basin and rub in four ounces of butter with the finger-tips. Add four ounces of castor sugar and bind the mixture to a stiff consistency with the beaten yolk of an egg and two tablespoonfuls of cream. Roll out thinly, prick with a fork, and cut into rounds or fingers. Place the cakes on a greased paper and bake in a steady oven for