Cod-fat for Shortbread

New Zealand Listener, Volume 20, Issue 496, 24 December 1948, Page 23

Cod-fat for Shortbread

Dear Aunt Daisy, I have been quite successful with shortbread made with cod-fat. When I make my cod-fat I do not use water or milk as some people do. I buy 2lb. cod-fat, mince it, put it into a meat dish in a slow oven, and, when melted, put it through @ fine strainer. When nearly set I beat the strained juice of two lemons into it. This way it keeps good for weeks. The shortbread tastes as though the juice of lemon had been used for flavouring and I did not find that a bad fault. The shortbread I make is as follows: 1% cups flour; % cup cornflour; pinch of salt; % cup icing sugar; lb. cod-fat, and essence. Mix well the fat and sugar, add other ingredients, roll into small balls, press flat with back of fork, and bake in slow

oven.

E.

T.

Another Link says she has tried codfat, but tound the fat too dry to mix the flour in properly. A Christchurch Link warns against making a large quantity at a time with cod-fat, but finds it quite successful to make some from the following recipe, which she has used ever since we have had butter rationing: lb. cod-fat, 2oz. icing sugar; beat these together very well, Use a tew drops of lemon essence (not juice) in the cod-fat. Then work in Yalb. of flour from which you have taken 2 tablespoonsful and substituted the same quantity of best cornflour. Add the flour in very small quantities at a time as it doesn’t seem to take as much flour as butter-shortbread. Margarine is successtul as a substitute for butter in shortbread.