Scotch Shortbread Recipe

Ingredients for Scotch Shortbread

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• ¾ cup corn oil
• ¾ teaspoon salt
• ½ cup sugar, powdered or brown
• 1-½ cups flour
• ½ cup Argo or Kingsfords Cornstarch
• ½ teaspoon nutmeg

Instructions

1. Sift the dry ingredients and rub in the corn oil with the hands.
2. Work until the dough is smooth and fine grained.
3. Lightly oil a layercake pan with corn oil and line with thin paper.
4. Pack in the shortbread mixture, pressing down the edges with a fork to form a design.
5. Decorate the center with a flower made of blanched almonds, candied cherries, and leaves and a steam of citron, and bake in a slow oven, 350 degrees Ffrom thirty-five to forty-five minutes.
6. Cut in small wedge-shaped pieces and remove from the pan.
7. Serve with afternoon tea.

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