SC - Shortbread help, please

[Caitlin Cheannlaidir]

>Bear wrote:
>>>I'll set up a rum pot this weekend in preparation for the holidays.
>This should make my fruit cakes and stollen even better.
>
>Could you share with us your recipe for stollen?  And (just to stay on
>topic<g>) does anyone know the origin and age of same, or a similar period
>item?
>
>=Caitlin, who loves stollen

I'll have to find the battered old recipe box, but I'll be happy to post
at least one of my stollen recipes.  I have several, but two which I use
with any frequency.

There is a recipe for Banbury Cakes in Gervase Markham, The English
Hous-wife.  While this is not stollen, it is a rich yeast bread of
similar composition and spicing.  The chief difference is that the
Banbury Cake has the fruit kneaded into the dough and in my favorite
stollen, brown sugar and fruit are rolled in the center of three rolls
of dough and are braided.

If I can find it, I'll post that recipe also.

Bear 
>
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