Shortbread
350 g Plain flour (12 oz)170 g Butter (6 oz)
50 g Granulated sugar (2 oz)
4 Tbsp Milk
Sift the flour into a bowl and stir in the sugar. Gently heat the butter and
milk together and as soon as the butter has melted stir the liquid into the
flour to make a soft but not sticky dough. Turn it onto a floured surface and
knead it lightly. Divide the dough in half then roll the halves out directly
onto a baking tray into 9-inch rounds using a large plate as a guide. Flute the
edges. Cut out a 2-inch circle from the centre but leave it in place. Divide
the outer ring into eight, keeping the inner circle whole. Sprinkle with
granulated sugar and bake at 180 C (350 F) for about 30 minutes or until golden
brown and crisp.
Source: rec.food.recipes
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