Home › The Principles of Cookery › SHORT BREAD, SCOTCH (another way)

SHORT BREAD, SCOTCH (another way)

Put two pounds of butter in some warm place overnight where it will gradually become soft without at the same time melting. Take two quarterns of flour, and mix with it half a pound of loaf sugar in powder, and lemon-peel and blanched sweet almonds (in quantities according to taste) cut very fine; add all these to the butter, and knead the whole till it appears like dough; then add a table-spoonful or two of yeast; again knead it, and roll out into cakes of the proper size and thickness. Ornament the edges with candied-lemon and comfits, having previously pricked the cakes with a fork.