The 'Sure to Rise' Cookery Book
Shortbread
page 29
Shortbread.
- 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.