[Sca-cooks] Hello again, and a request for an old recipe!!!

[Susan Fox-Davis]

Hey Gorgeous!  I am glad that life has been good to you.

Here's the way I make Scottish Shortbread, leaving in the UK type 
measurements for your new location:

4 oz (100g) flour
2 oz (50g) rice flour or ground rice  [if you can't get that, use corn starch / cornflour]
4 oz (100g) caster sugar
4 oz (100g) butter 


          Method :-

1. Sift the flour and rice flour or ground rice together

2. Add the sugar and rub in the butter.

3. Lightly knead the dough on a floured board until smooth.

4. Press the dough into a floured mould or into a greased and lined 
baking tin.

5. Prick the dough with a fork and bake for about 25 minutes or until it 
is beginning to turn brown.

6. Remove from the oven and cut the shortbread into fingers but leave it 
in the tin or mould to cool.

7. Sprinkle with caster sugar to serve.

OVEN settings :-- 375^F/190^C or Gas mark 5

Best wishes always, in or out of the SCA,
Selene Colfox / Susan Fox-Davis

Gorgeous Muiredach wrote:

>Beanachd De!
>
>It has been a long time I haven't been here, over a year.  Lots has happened
>since, won't give many details, but you may want to know that I have moved
>to New Zealand 6 months ago, met a woman, and am generally very happy,
>albeit not involved with the SCA (not necessarily in that order ;-)  ).
>
>I am re-subscribing shortly because I am desperate to retrieve a recipe I
>gave with the cookie exchange last year.  Sadly, my recipe for pure butter
>shortbread cookies has become corrupted following a hard drive crash.
>Backups were also corrupted somehow in transit from there to here :-(
>
>Short of it is, I don't have my recipe anymore, and it was really *it*!
>
>Would anyone have kept a copy of it, please please pretty please?  And if
>so, could you send it to me?
>
>I would be eternally grateful :-)
>
>Thanks y'all
>
>Muiredach - in NZ, gardening and lovin' it!
>