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Scotch Shortbread (No. 3)

¼ pound fresh butter 2 ounces fine sugar ½ ounce cornstarch 6 ounces Five Roses flour.

Knead cornstarch and sugar into the butter, then gradually knead in flour.

Roll out into a round. Pinch the edges with fore-finger and thumb, prick over top with fork, cut in eight. Place on baking dish and bake in moderate oven 20 minutes. Leave on tin to harden.

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