Shortbread

PUBLISHED IN Sunday Times 12 August 1906

Ingredients

½ lb. flour

¾ lb. butter

2 oz castor sugar

Pinch of baking powder

1 tablespoonful rice flour

Instructions

Put butter and sugar on a board and mix till all sugar is absorbed; now sift flour onto the board and take one tablespoonful from it and add the same quantity of rice  flour, instead: mix all together with the pinch of baking powder, then add the butter and sugar; break little pieces of butter into the flour until all is broken up, then rub the pieces among the flour until it is ready to be made into cakes; this quantity makes two cakes. Put them on a powdered oven shelf, and bake for half an hour.

To prevent burning, the oven shelf could be placed on top of another covered with sand.


Submitted by Mrs E.H. Crocker, South Bunbury