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Shortbread


Balmoral Shortbread

1 3/4 cups plain flour
8-10 ozs butter (nothing else will do)
6 oz sugar
salt
Preheat oven to 350F
Sift flour onto a board.
Put sugar in a separate pile on the board, and work in butter.
Gradually knead in flour: you should end up with a firm dough.
Flour the board and roll to a thickness of 3mm to 5mm.
Cut into circles and prick with a fork.
Bake on a greased tray for 30 minutes.

Petticoat Tails

1 cup plain flour
3 oz butter
1 oz lard
1/4 cup icing sugar (powdered sugar)
2 tsp caraway seeds
Preheat oven to 350F
Sift flour and sugar into a bowl
Add butter and lard, and rub in completely.
Add caraway seeds; turn out onto a board, and knead till firm.
Roll out to 5mm thickness into a circle (or cut out a circle).
Cut into wedges the size you want and bake for 20-30 minutes until the shortbread is pale golden brown.
Dredge with caster sugar (superfine sugar) while still hot.

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