Scotch Shortbread Recipe 1

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

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 grease a layercake pan with corn oil. Line it with thin paper.
4. Pour 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.
6. Bake at 350 degrees for 35-45 minutes.
7. Cut in small wedge-shaped pieces and remove from the pan.
8. Serve with afternoon tea.

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