- 1/2 lb Flour
- 1/2 lb Rice flour
- 1/2 Butter
- 4 oz Caster sugar
- 1 Egg
- 1 tbs Cream
In 1915, Kitty, our cookery editor, had a sweet tooth. And a passion for shortbread!
She was also very keen to supply “Friend” readers with money-saving recipes and tips for delicious food on a budget.
This shortbread recipe from 1915 is no exception. And it’s still as tasty today (National Biscuit Day!) as it was when it was first published more than 100 years ago!
- 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.
If you loved this shortbread, check our cookery pages for more recipe inspiration.