Scotch Shortbread
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Archive recipe
A historic Victorian British dish of flour, butter, loaf sugar, caraway seeds and sweet almonds. Adapted from Scotch Shortbread, from The Book of Household Management (1861).
Adapted from Scotch Shortbread, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/scotch-shortbread.md.
The dish
2 of 6 items checked
www.gutenberg.org
2 of 6 items checked · 4 aisles
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
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)