Title: Balmoral shortbread
 Categories: Cookie
      Yield: 36 Servings
 
    375 g  Plain flour
    250 g  Butter (nothing else will
           -do)
    125 g  Sugar
           Salt
 
  From: Iain G Liddell 
  
  Date: Tue, 18 Jan 1994 09:54:44 +0000 (GMT) Scottish Shortbread: As
  far as shortbread is concerned, I'm a great believer in simplicity.
  The recipe for Balmoral Shortbread below is typical of this style.
  
  However, with Scots cookery, one should never ignore Mistress Margaret
  (Meg) Dods. Her "Cook's and Housewife's Manual" was promoted
  (ghosted?) by Sir Walter Scott, who coined her pseudonym. The recipe
  for Petticoat Tails is described by Catherine Brown (Scottish
  Regional Recipes) as "a ladies' shortbread - men generally prefer
  thick fingers".
  
  Other recipes call for additions such as rice flour, cornflour
  (cornstarch), lemon peel, ground or slivered almonds (or almond
  essence) but these are all just curlicues. As for the commercially
  produced Choc Chip Shortbread and Cherry Shortbread ... they are
  about as Scots as the Taj Mahal.
  
  Note the 3:2:1 ratio - what could be simpler.
  
  Preheat oven to 350F / 180C / Gas 4
  
  Sift flour onto a board.  Put sugar in a separate pile on the board,
  and work in butter.  Gradually knead in flour: you should end up with
  a firm dough.  Flour the board and roll to a thickness of 3mm to 5mm.
  Cut into circles and prick with a fork.  Bake on a greased tray for
  30 minutes.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /COOKIES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe