Scots Shortbread from The Scots Kitchen by F. Marian McNeill
Only the best materials should be used. The flour should be dried and sieved. The butter, which is the only moistening and shortening agent, should be squeezed
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- flour
- rice flour
- butter
- castor sugar
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