

Recipes
(These Imperial measures of ounces, table and tea spoons
may differ from American ones, please check)
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