Recipe - Highland Shortbread

200 g Plain flour
100 g Cornflour (cornstarch)
100 g Icing sugar
200 g Butter; cut into small
pieces
Castor (granulated) sugar

From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Date: Mon, 29 Nov 93 21:09:38 PST

Sieve flours and icing sugar. Add butter and rub in until mixture resembles
fine breadcrumbs, then knead together to give a stiff dough. Divide into 4
and form into rounds about 1/4" thick on a lightly floured baking sheet.
Prick all over and mark into sections with a sharp knife. Crimp the edges
with thumb and fingers and cook at 160 C. (325 F) for about 3540 mins.
till pale brown. Remark into sections and leave to cool on baking sheet.
Store in airtight container.

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