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Scotch Shortbread (No. 1)

1 pound Five Roses flour 2 ounces sugar (sifted) 1 ounce candied peel (sliced small) 8 ounces butter (more or less).

Mix the flour and sugar together, and add the candied peel. Make into a paste with 8 to 10 ounces of good butter sufficiently warm to be liquid. Press the paste together with the hands and mould upon tins into large cakes nearly 1 inch thick.

Pinch the edges and bake the shortbread in a moderately warm oven for 20 minutes or longer if it should not be crisp, but do not allow it to become deeply colored.