** British Measurements **
12 oz Plain flour
4 oz Cornflower
4 oz Caster sugar
8 oz Butter
Sift the flours together. Cream the butter and sugar thoroughly and then
work in the flours. Knead until smooth and without cracks and shape into a
round onto a baking sheet. Pinch the edges and prick with a fork.
Alternatively, press the mixture into a flat tin, or mould, and prick with
a fork. Bake in a slow oven, 325oF / 160oC / gas mark 3 for about 45
minutes. Cut into wedges or fingers, and sprinkle with caster sugar. **
Scottish Home Baking **
: by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN
1-898169-00-4 Scanned and formatted for your use by The WEE Scot — pol mac
Griogair
Yields
1 Batch