Scotch Shortbread Recipe
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Ingredients for Scotch Shortbread Recipe
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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
- Sift the dry ingredients and rub in the corn oil with the hands.
- Work until the dough is smooth and fine grained.
- Lightly oil a layercake pan with corn oil and line with thin paper.
- Pack in the shortbread mixture, pressing down the edges with a fork to form a design.
- 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.
- Cut in small wedge-shaped pieces and remove from the pan.
- Serve with afternoon tea.
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