Ayrshire Shortbread

12
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"Recently going through my DM's effects I came across some old mini cookbooks circa early 1970's and this is from the one titled Traditional Scottish Cookery. Times are estimated."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (62.6 g)
  • Calories 263.7
  • Total Fat - 12.5 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 48 mg
  • Sodium - 109.9 mg
  • Total Carbohydrate - 35.3 g
  • Dietary Fiber - 1.9 g
  • Sugars - 14.3 g
  • Protein - 4.1 g
  • Calcium - 14.6 mg
  • Iron - 0.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Mix together the flours, sugar, and salt and rub in the butter until the mixture is like fine breadcrumbs.

Step 2

Lightly beat the egg and mix with the top of milk.

Step 3

Make a well in the centre of the flour mixture and pour in the egg and cream and knead with the hand till a soft pastry is formed.

Step 4

Sprinkle pastry board with a little rice flour and roll pastry out thinly and prick with a fork and cut into rounds or fingers.

Step 5

Place on greased paper a little apart and bake in a moderate preheated 350F oven till golden brown.

Step 6

Cool in on a wire rack.

Tips & Variations


No special items needed.

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