Ayrshire Shortbread
Recipe: #24976
October 05, 2016
Categories: Desserts, Cookies, Snacks, Eggs, Baby Shower, Birthday, Christmas, Fathers Day, Game/Sports Day, Mothers Day, New Years, Picnic Oven Bake, Vegetarian, Cut Out, Flour, Butter/Margarine, Kosher Dairy, more
"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."
Ingredients
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 by Step Method
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
No special items needed.