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ALMOND SHORTBREAD
6 oz Flour
2 oz Cornflour
5 oz Butter
1 oz Ground almonds
3 oz Caster sugar
Set oven to 350F or Mark 4.
Grease a baking sheet. Cream the butter in a mixing bowl. Sift together the flour and cornflour and add, with the almonds and sugar, to the butter. Work the ingredients together with the hands. Turn out on to a very lightly floured surface and finish kneading until the dough is smooth. Roll the dough into two rounds each 1/4 inch thick. Prick well with a fork and mark each circle into six triangles. Transfer to the baking sheet. Bake for about 25-30 minutes. Allow to cool slightly before cutting and then place on a wire rack to finish cooling.
SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS
SHORTBREAD | PUDDINGS & PASTRY | MISCELLANEOUS