Mrs Beetons Baking Recipes Revisited
Scotch Shortbread
900g (2lb) Flour
450g (1lb) Butter
110g (4oz) Caster Sugar
15g (˝oz) Caraway Seeds
25g (1oz) Sweet Almonds
Candied Orange Peel, few strips
Cream the butter, gradually sift in the flour and add the sugar, caraway seeds and sweet almonds, which should be blanched and cut into small pieces.
Work the paste until it is quite smooth,
Divide it into six pieces.
Put each cake on a separate piece of paper, roll the paste out square to the thickness of about 2.5cm (1 inch) and pinch it upon all sides.
Prick it well and ornament with one or two strips of candied orange-peel.
Put the cakes into a good oven and bake them for 25 to 30 minutes.
Time: 25 to 30 minutes.
Sufficient to make 6 cakes.
Seasonable at any time.
Note: Where the flavour of the caraway seeds is disliked, omit them and add rather a larger proportion of candied peel.
SCOTCH SHORTBREAD
1780. INGREDIENTS - 2 lbs. of flour, 1 lb. of butter, 1/4 lb. of pounded loaf sugar, 1/2 oz. of caraway seeds, 1 oz. of sweet almonds, a few strips of candied orange-peel.
Mode - Beat the butter to a cream, gradually dredge in the flour, and add the sugar, caraway seeds, and sweet almonds, which should be blanched and cut into small pieces. Work the paste until it is quite smooth, and divide it into six pieces. Put each cake on a separate piece of paper, roll the paste out square to the thickness of about an inch, and pinch it upon all sides. Prick it well, and ornament with one or two strips of candied orange-peel. Put the cakes into a good oven, and bake them from 25 to 30 minutes.
Time - 25 to 30 minutes.
Average cost, for this quantity, 2s.
Sufficient to make 6 cakes.
Seasonable at any time.
Note - Where the flavour of the caraway seeds is disliked, omit them, and add rather a larger proportion of candied peel.
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