Recipe - Authentic Scottish Shortbread

2 cup Sifted allpurpose flour
One half pound Cold butter; cubed
One half cup Potato flour
One half cup Sifted icing (confectioners)
sugar

From: Dave Kellington dkelling@acs.ryerson.ca

Date: 17 Nov 1994 20:51:57 0500

Put all ingredients in a large bowl and work with fingers until mixture is
completely blended, five to ten minutes. Pat into a nine by nine inch
cake pan and prick surface with a fork. Bake at 325 degrees for approx
imately 1 hour or until light brown. Cut into 1" squares immediately after
removing from oven to prevent crumbling. Let cool before removing. Allow to
age four to five days before serving.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.