SC - SC-SHORT BREAD AS PERIOD

[Decker, Terry D.]

Since this was a fairly lengthy post, I'll stick my response up at the
front.

Sass's adaption may make a perfectly fine short bread, but it really
doesn't match what the recipe says.

First, the flour is baked.  This should coagulate the gluten, so that
when the flour is sifted, it will become granular and remain roughly
granular in any dough into which it is mixed.

Second, the spices are mixed into the sugar combined with egg yolks and
creamed into the butter or clotted cream.  A modern version would
probably use 2 cups of the spiced sugar to 1 cup of butter and a couple
of egg yolks.  I've never worked with clotted cream, but I suspect it is
more liquid than butter and will use more dry ingredients and blend the
flavors better.

Third, the flour is then added to the creamed mixture to form a paste.
For the modern version I postulated, this would be approximately 2 cups,
depending on the quality and dryness of the flour.  The flour is added
primarily to thicken the dough and reduce the surface butter fat.
Personally, I would work in flour enough to make a ball of dough that
doesn't slump and leave it at that.  

Fourth, the recipe says nothing about glazing the cakes, but I would
consider that a matter of choice.

Fifth, the recipe says nothing about baking these, but I would.
Probably 350 degrees F for about 30 minutes or until golden brown.  I
would expect the result to be a somewhat crumbly spice cookie.  

This is a fairly simple recipe, so I think I'll give it a try over the
next few days, time permitting.  

Bear


>Whilst planning this dessert feast, I stumbled across a seemingly period
>shortbread.  The deal is that it was called "fine cakes."  The source is
>taming of the Shrew (1594)
>To make fine cakes  Take a quantity of fine wheate Flower, and put it in
>an earthen pot.  Stop it close and set it in an Oven, and bake it as long
>as you would a pasty of Venison, and when it baked it will be full of
>clods.  Then searce your flower through a fine sercer.  Then take clouted
>Creame or sweet butter, but Creame is best: then take sugar, cloves, mace,
>saffron and yolks of eggs, so much as wil seeme to season your flower.
>Then put these things into the Creame, temper all together.  Then put
>thereto your flower.  So make your cakes.  The paste will be very short;
>therefore make them very little.  Lay paper under them.  (John Partridge
>[The widowes Treasure] in Lorna J. Sass's "To the Queen's Taste)
>
>Her redaction is as follows:
>6oz butter (room temp)
>.5 cup sugar
>1 egg yolk, beaten
>1.75 C sifted flour
>.5 tsp cloves
>1/8 tsp mace
>pinch ground saffron
>Egg white
>
>1.  In a bowl, cream butter.  Add sugar and beat until fluffy.
>2.  Add egg yolk and beat until thoroughly blended.
>3.  In another bowl, combine sifted flour and spices, stirring to
>distribute evenly.
>4.  Sift dry ingredients into bowl containing butter-and-sugar mixture.
>Combine by stirring or with hands.
>5.  Press mixture into a 9-in square baking pan.
>6. Brush top lightly with egg white.
>7. Bake at 325 for 45min or until cake feels firm when pressed lightly in
>the center.
>8. Cut into squares while still hot.
>9. cool in pan on wire rack.
>
>I was told this redaction is tasty too.  I don't know if this helps,
>but...
>
>
>Your servant,
>Bogdan din Brasov
>
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