Shortbread

6oz Plain flour

2oz Rice flour

4oz Butter (proper; not processed with softeners)

2oz Caster sugar

-Cream the butter & sugar together, then work in the sieved flours, with a pinch of salt only if the butter’s unsalted. Don’t knead for that will toughen it. Turn out on to a lightly floured board or table and press with the hand into a large round. Don’t roll, for that will also toughen it. Put on to an ungreased baking sheet, pinch edges with finger or thumb, prick all over and bake in a moderate oven (250degF) for about an hour.

This same recipe is used to prepare rectangular cut and pricked fingers, our normal form for shortbread nowadays.

Petticoat tails

6 oz Plain flour

3oz Butter,

3oz Caster sugar

2 tablespoons Milk ( ½ gill) or Sour milk

2 teaspoons of Caraway seeds

Cream the butter & sugar, then work in the flour, seeds and milk. Then roll out to ¼ inch thick, put a dinner plate on top to cut round outside and wineglass to cut round inside, pinch outer edge of the ring, and of the middle circle, with thumb and finger, cut into segments, and with inner circle cook for around 20 minutes at 350degF (more or less as judged ready). Serve the petticoat tails together with the cut inner circle, dusted with caster sugar.

Grannie Young’s Scones

8oz Plain flour

1½ oz Butter

pinch of salt

a bare (flat) tablespoonful Granulated sugar Rub in butter, then put in 2 bare teaspoons of cream of tartar, then 1 bare teaspoon of bicarbonate of soda, first putting it in the left hand and breaking up the granules with the back of another teaspoon. Mix with milk (or sour milk) to make a fairly sloppy mix, dump this on a board and dump it about with your hand to flatten it lightly, but don’t roll it out before dusting and cutting into scones. Bake at a high temperature (200degC) for about 10 minutes or till judged ready.

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