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Scottish Cooking, Shortbread

Shortbread, traditionally associated with Christmas and
Hogmanay, is now eaten throughout the year Recently
there has been an interesting revival in the hand carved
moulds to shape the rounds. These also make an attractve addition to a kitchen dresser.

4 oz sugar
12 oz flour
8 oz butter

Sieve the flour and add the sugar. Rub in the butter and then work the mxture into a ball with a knife. Butter a baking tray and then spread in the mixture or press into a floured mould. Bake in pre-heated oven Gas 5 190 degrees C (375 F) for 25 minutes or until browned. Remove from oven, cut into squares from the tray and sprinkle with caster sugar.

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