- 1/2 lb Flour
- 1/2 lb Rice flour
- 1/2 Butter
- 4 oz Caster sugar
- 1 Egg
- 1 tbs Cream
As we begin to celebrate 100 years since the end of WW1, we turn back the pages of the Friend to 1915.
In 1915, the cookery editor was the wonderful, Kitty. She kept The People’s Friend readers steeped in money saving recipes and tips. This shortbread in 1915 is a from our archives and featured in our WW1 Special in 2014.
- Sieve the 2 kinds of flour into a basin and rub the butter into them.
- Sieve the sugar, and add the flavouring.
- beat up the egg in a small basin, and add a little cream to it; pour this into the centre of the dry ingredients, and mix all into a paste with the hand, using more cream if necessary.
- Turn out onto a floured board, and knead lightly until free from cracks.
- Flour a rolling pin, and roll out the paste to about 3/4 inch in thickness. Stamp it out in small rounds with a cutter and place the biscuits on a greased and floured tin.
- Roll the scraps again, and cut out more biscuits until all is used, then bake the biscuits in a moderate oven until a pretty brown colour.
- Sprinkle them with sugar while they are still hot, and lift them on a sieve or wire stand to cool.
- Time to bake, ten to fifteen minutes. Probable cost, 1s 2d.