Laurie R. King Quote
A Scotchwoman’s Shortbread Biscuits Cream together ½ pound (1 cup) warm butter with ¾ cup dark brown sugar. Work in 2 ¼ cups flour—slightly less if the mixture is too dry to hold together. Chill briefly, then divide in half. Pat out in two 8-10 circles on a large baking sheet (thinner for crisper, thicker for more cake-like). Cut through with a knife into eight equal wedges, but do not separate the pieces. Prick all over with a fork, and bake in a slow oven (325°) until golden. Re-trace the cuts on the circles while still hot, then break apart when cool. Better the next day, if that is possible.
Laurie R. King
A Scotchwoman’s Shortbread Biscuits Cream together ½ pound (1 cup) warm butter with ¾ cup dark brown sugar. Work in 2 ¼ cups flour—slightly less if the mixture is too dry to hold together. Chill briefly, then divide in half. Pat out in two 8-10 circles on a large baking sheet (thinner for crisper, thicker for more cake-like). Cut through with a knife into eight equal wedges, but do not separate the pieces. Prick all over with a fork, and bake in a slow oven (325°) until golden. Re-trace the cuts on the circles while still hot, then break apart when cool. Better the next day, if that is possible.
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