Old Bero Book Food

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TRADITIONAL SHORTBREAD



Traditional Shortbread image

This is Be-Ro recipe, my family's favorite cook book. These are a smash at Christmas and always one of the first cookies to disappear!

Provided by Houmous Monster

Categories     Dessert

Time 1h

Yield 30 cookies, 15 serving(s)

Number Of Ingredients 3

9 ounces plain flour
3 ounces caster sugar
6 ounces butter

Steps:

  • Mix the flour and sugar first, and then rub in the butter.
  • Knead the mixture until it becomes a smooth paste.
  • Roll out till about 3/4 inch thick or 2cm thick.
  • Cut into rectangles and decorate the top with a fork creating rows of holes.
  • Transfer to a greased baking sheet and bake for 20-25 minutes at 160°C (325°F/Gas Mark 3). They want to stay pale and light golden.
  • In warm weather you may want to chill the cookies before baking.
  • This recipe can also be used for petticoat tails. Just split the mixture in two and flatten into 7 inch rounds about a half inch thick (1cm). Mark top into 8 portions and decorate with a fork. Bake for 30 minutes.
  • To use a shortbread mold: Mix a teaspoon of flour and a teaspoon of caster sugar. Grease the mold with oil and evenly sprinkle half the flour/sugar mix. Press the shortbread into the mold, and turn out onto a baking sheet before baking.

Nutrition Facts : Calories 165.2, Fat 9.4, SaturatedFat 5.8, Cholesterol 24.4, Sodium 81.4, Carbohydrate 18.7, Fiber 0.5, Sugar 5.7, Protein 1.9

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