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The 'Sure to Rise' Cookery Book


page 29


  • ½ ℔. flour (or one breakfastcup)
  • ¼ ℔. butter
  • 2 ozs. sugar (or 2 tablespoonfuls)

Cream, butter and sugar, then work in the flour, continue to work until it becomes a firm dough. Place into an ungreased tin, press well down with the knuckles, then smooth over with a knife, and prick with fork. Bake in a slow oven 1 hour. Cut into shapes whilst hot in the tin.