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SHORTBREAD-1(B)          USENET Cookbook          SHORTBREAD-1(B)

ALMOND SHORTBREAD BISCUITS

     SHORTBREAD-1 - Shortbread-like biscuits

     This recipe was given to my Great Aunt when she lived in
     Scotland, by a friend who worked in a bakery in Leven Fife.
     It is based on the standard short bread recipe.

INGREDIENTS (20 biscuits)
     4 oz      butter
     2 oz      margarine
     8 oz      soft brown sugar
     3 1/4 cups
               plain flour
     3/4 cup   flaked almonds
     1         small egg

PROCEDURE
          (1)  Rub butter and margarine into the flour.

          (2)  Add sugar, beaten egg and almonds.

          (3)  Knead the mixture thoroughly.

          (4)  Form mixture into an oblong shape about two inches
               square at the end.

          (5)  Wrap in silver foil and leave in the refrigerator
               over night.

          (6)  Cut into about 1/8-inch-thick slices using a ser-
               rated knife.

          (7)  Place on greased baking sheet and cook for 10-15
               minutes at 350 deg. F.

RATING
     Difficulty: easy to moderate.  Time: 10 minutes preparation,
     overnight wait, 15 minutes baking.  Precision: measure the
     ingredients.

CONTRIBUTOR
     Martin Prime
     Rutherford Appleton Laboratory, Chilton, Didcot, Oxfordshire, UK
     mcvax!ukc!rlvd!martin
     Path: decwrl!recipes
     From: gamiddleton@watmath.uucp (Guy Middleton)
     Newsgroups: alt.gourmand
     Subject: RECIPE: Soft shortbread
     Message-ID: 
     Date: 4 Sep 87 03:09:00 GMT
     Sender: recipes@decwrl.DEC.COM
     Distribution: alt
     Organization: University of Waterloo, Waterloo, Ontario, Canada
     Lines: 42
     Approved: reid@decwrl.dec.com

                Copyright (C) 1987 USENET Community Trust
     Permission to copy without fee all or part of this material is granted
     provided that the copies are not made or distributed for direct commercial
     advantage, the USENET copyright notice and the title of the newsgroup and
     its date appear, and notice is given that copying is by permission of
     the USENET Community Trust or the original contributor.





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