Retro Cookery….sharing my love of vintage cookery books, cooking and great food.
I just love making this buttery Christmas Shortbread, the recipe I use is meant to be placed in a round tin and cut into wedges as the dough is very short and does not hold it’s shape well when trying to make shapes out of it. The shortbread are coated with castor sugar prior to baking and cooked till just golden brown and then packaged as gifts for family and friends.
Sitting with a cup of tea you can’t resist only having one.
This recipe has no rice flour which is a terrible addition to the traditional version, why we want to add rice to such a lovely biscuit is beyond me.
This recipe is again from Women’s Day, the Merry Christmas Book, published in 1974.