How to make shortbread by Mr. S Galloway of the Better Baking Bureau Mr. S Gallowg , leading Hotel Cbef , bake and pastryecok , offers Jou #bis pradtical recipe and metbod for uS witb Pbospbate Baking Powder 1a Mould paste in round ball according to size of shortbread required: 2 Place piece of flat greaseproof paper on top and flatten out with rotary motion of hand to 4in:-Tin. in diameter: 3. Mark divisions with knife and dock with fork: 4 With thumbs press edge as illus- trated Press tip of right thumb Vzin. from tip of left thumb. SHORTBREAD Tlb. 12oz. flour. Y8 teaspoon Phosphate Baking Powder. 20z. ground rice. Vzlb: icing or castor sugar: egg yolk: Tlb. 2oz. to 1Valb. shortening: Va teaspoon salt: Cream shortening, sugar and salt. Work in the flour and knead. Proceed as directed. REMARKS If ground rice is not on hand use 2ib. flour. The yolk of an egg prevents crumbliness, but its use is quite optional; The oven should not be too hot: Bake to a straw colour, cut while warm, but do not remove pieces until cold. Published in the interests of Better Baking by Imperial Chemical Industries (NZ ) Ltd: USB 70 a BBTB Bic Wellington and Auckland distributors of & W PURE FOOD D BRocrNLE 78 Jda 4 404 Sd I 3s PHOSPHATE RecPPE A V used in ali 'leading Baking Powders
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New Zealand Listener, Volume 18, Issue 465, 21 May 1948, Page 16
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228Page 16 Advertisement 1 New Zealand Listener, Volume 18, Issue 465, 21 May 1948, Page 16
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