Charleston Scotch Cake (Shortbread) - Dessert Recipes | Anson Mills - Artisan Mill Goods

Name: Charleston Scotch Cake (Shortbread) - Dessert Recipes | Anson Mills - Artisan Mill Goods
Ingredients: 7.5 ounces (1½ cups) unbleached all-purpose flour or an equal amount by weight of Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour; 2.5 ounces (½ cup) Anson Mills Carolina Gold Rice Flour; 3.5 ounces (½ cup) plus 1 tablespoon superfine sugar; ½ teaspoon fine sea salt; 5 ounces (10 tablespoons) cold unsalted European-style butter, cut into pieces

www.ansonmills.com

Charleston Scotch Cake (Shortbread) introduction In The Carolina Housewife, first published in 1847, the recipe for Scotch Cakes is listed just before Portugal

View Original

Share this recipe:

Ingredients

7.5 ounces (1½ cups) unbleached all-purpose flour or an equal amount by weight of Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour
2.5 ounces (½ cup) Anson Mills Carolina Gold Rice Flour
3.5 ounces (½ cup) plus 1 tablespoon superfine sugar
½ teaspoon fine sea salt
5 ounces (10 tablespoons) cold unsalted European-style butter, cut into pieces