Scotch Shortbread
- 1 1/2 cups flour
- 3/4 cup butter
- 1/2 cups sugar
- 1 oz blanched almonds
Sift the flour twice and rub in the butter with hands. Add the sugar and knead and mix, either on a board or in a bowl, until a dough is formed. Be careful not to add either egg or milk, as the butter softens from the mixing will bind the ingredients together. Roll the dough rather thinly. Cut into rounds or ovals and press a few almonds into each. Place on a flat baking pan, and bake in a slow oven until rich golden brown.
Submitted by Oct 1, 2009
15 min
30 min
45 min