SPECIAL Scotch Shortbread
One and a half cups flour, 42 cup cornflour, ¥4 teaspoon salt, 1 cup buttér, 1 cup sugar. Sift flour, salt and cofnflour together twice. Rub in butter with the hands, then work in the sugar, continually kneading and working until thé dough is fine and smooth. Press out % inch thick, cut into shapes, ctimp edges with fitiger. Lift carefully on to tray. If preférréd, press dough into pie-plate. May décorate with "hundreds and thousands" and chopped nuts. Bake slow oven, not over 350 defrees, frorn 2 to %4 hour. May be flavoured with a dash of nutmés and a little grated orange rind.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19550211.2.46.1
Bibliographic details
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New Zealand Listener, Volume 32, Issue 811, 11 February 1955, Page 22
Word count
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107SPECIAL Scotch Shortbread New Zealand Listener, Volume 32, Issue 811, 11 February 1955, Page 22
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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