SCOTTISH BAKERS SHORTBREADS 1959
Make and share this Scottish Bakers Shortbreads 1959 recipe from Food.com.
Provided by andypandy
Categories < 60 Mins
Time 50m
Yield 4 dozen
Number Of Ingredients 5
Steps:
- Cream the butter and sugar very well.
- Sift the flours after measuring and combine together.
- Add flours to creamed mixture very gradually blending well after each addition.
- Knead on bread board for ten minutes.
- Lightly flour the bread board and roll our to 1/4 to 1/2 inch thick.
- Cut into rounds with a cookie cutter and place on ungreased cookie sheet.
- Prick gently with a fork.
- Cover lightly and chill for an hour.
- This lets the gluten in the flour rest and relax from all the kneading.
- Bake in preheated 300 degree oven for 30 to 40 minutes, depends on your oven.
- Bake until light tan in colour.
- Remove from oven and onto a wire rack.
- Store in a air tight container in a warm place.( cupboard).
- Allow to mellow and age for 1 to 2 weeks.
- Should make 4 dozen cookies.
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