From The Archive: 1915 Ayrshire Shortbread
- 1/2 lb Flour
- 1/2 lb Rice flour
- 1/2 Butter
- 4 oz Caster sugar
- 1 Egg
- 1 tbs Cream
In 1915, Kitty, our cookery editor, had a sweet tooth. And a passion for shortbread!
She was also very keen to supply “Friend” readers with money-saving recipes and tips for delicious food on a budget.
This shortbread recipe from 1915 is no exception. And it’s still as tasty today (National Biscuit Day!) as it was when it was first published more than 100 years ago!
Method
- Sieve the 2 kinds of flour into a basin and rub the butter into them.
- Sieve the sugar, and add the flavouring.
- beat up the egg in a small basin, and add a little cream to it; pour this into the centre of the dry ingredients, and mix all into a paste with the hand, using more cream if necessary.
- Turn out onto a floured board, and knead lightly until free from cracks.
- Flour a rolling pin, and roll out the paste to about 3/4 inch in thickness. Stamp it out in small rounds with a cutter and place the biscuits on a greased and floured tin.
- Roll the scraps again, and cut out more biscuits until all is used, then bake the biscuits in a moderate oven until a pretty brown colour.
- Sprinkle them with sugar while they are still hot, and lift them on a sieve or wire stand to cool.
- Time to bake, ten to fifteen minutes. Probable cost, 1s 2d.
If you loved this shortbread, check our cookery pages for more recipe inspiration.
You’ll find plenty more from Kitty in our 150th anniversary pages, including vegetarian ideas and a rich Christmas cake!
