Scottish Shortcake recipe updated from an original one published in a little booklet Cooking by Electricity (undated) by the Electricity Board’s Demonstrators who were based at Danesfort, Malone Road, Belfast.
Things were done a little different in those days (still trying to guess the era). The foreword to the booklet promises, ‘When you purchase a new appliance from your Electricity Board Showroom, a fully qualified Demonstrator will call with you to offer any advice which may be required to ensure that you obtain full satisfaction from your purchase.
Here’s wishing you Good Cooking!’
I like this recipe for shortbread as it uses melted butter, thus requiring little effort to mix the biscuit dough.
- 250 g / 2 cups + 2 tablespoons / 9 ozs. plain flour
- 85 g / 3/8 cup / 3 ozs. caster sugar
- 85 g / ¾ cup / 3 ozs. cornflour
- 225 g / 1 cup / 8 ozs. butter
- Preheat oven to 325F / 170 C / Gas Mark 3.
- Sieve flour and cornflour into a bowl, add sugar.
- Melt butter and pour over the dry ingredients.
- Mix well and place in a greased shallow tin. When cooked, dust with sugar and cut into fingers.
- Bake for 35-40 minutes until golden.