Ayrshire Shortbread Recipe
Ayrshire Shortbread Recipe with Flour, Butter, Egg, Rice Flour, Sugar & Cream.
INGREDIENTS
8 oz (225g) Plain Flour
4 oz (100g) Butter
1 Egg Yolk
4 oz (100g) Rice Flour
4 oz (100g) Castor Sugar
2 tablespoonful Cream
METHOD
Sift the Flour and Rice Flour into a basin, and lightly rub in the Butter. Add the Sugar and mix the ingredients to a stiff paste with the beaten Egg Yolk and Cream. Roll out thinly, prick all over with a fork, and cut into rounds with a small cutter. Bake the cakes on a baking sheet lined with buttered paper for about 15 minutes until pale golden. Cool on a cake rake.
Based on the Ayrshire Shortbread recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).