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Ayrshire Shortbread

It is perhaps significant, in a milk-producing area, that this shortbread should use cream. It seems to be the only area where this is common.

8 oz flour (225 g)
1 tbsp rice flour
4 oz butter (100 g)
4 oz caster sugar (100 g)
Yolk of egg
2 tbsp cream

Preheat the oven to 350°P/180°C or gas mark 4.
Sieve the flour and rice flour together into a bowl.
Rub in butter and add sugar. Make a well in the centre and add the egg yolk and cream. Knead together lightly to make a fairly stiff dough. Divide into three pieces and roll into sausage-shapes about 1 and a half " (4 cm) in diameter. Put into a cool place and leave for several hours or overnight. Cut into rounds quarter " thick (Half cm), place on a greased baking sheet and bake for 10-15 minutes.

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