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📝 Description
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🥘 Ingredients
2 lbs. of flour, 1 lb. of butter, 1/4 lb. of pounded loaf sugar, 1/2 oz. of caraway seeds, 1 oz. of sweet almonds, a few strips of candied orange-peel. [Illustration: SHORTBREAD.]
👨🍳 Method
Beat the butter to a cream, gradually dredge in the flour, and add the sugar, caraway seeds, and sweet almonds, which should be blanched and cut into small pieces. Work the paste until it is quite smooth, and divide it into six pieces. Put each cake on a separate piece of paper, roll the paste out square to the thickness of about an inch, and pinch it upon all sides. Prick it well, and ornament with one or two strips of candied orange-peel. Put the cakes into a good oven, and bake them from 25 to 30 minutes.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Scotch Shortbread this week, expecting a dense, old-fashioned treat. I found the process surprisingly straightforward, even with the antique measurements. The real delight came from the caraway seeds; their slight aniseed tang elevated the butter-rich dough in a way I hadn't anticipated. It was like a tiny, fragrant surprise in every bite. This recipe is perfect for a comfort-seeker looking to indulge in a classic treat. The shortbread baked up beautifully in my modern oven, golden and crisp on the outside, soft and melty inside. I served them with a dusting of powdered sugar and a cup of tea. It was a lovely end to a long week. My kids were delighted with it, too — it was a nice change from the usual cookies.
