Ingredients
1 ½ cups of all-purpose flour
5 to 6 tablespoons sugar
½ cup (1 stick) sweet butter, cubed
1 large egg yolk, lightly beaten

Makes 36

Lightly butter an 8-inch square nonstick baking pan.  Preheat the oven to 350 degrees F.  Rub the flour into the butter until sand like in texture.  Toss in 4 tablespoons of the sugar, mixing well.  With a fork, mix in the yolk to form a rough, dryish paste.  Press the mixture evenly into the pan.  Prick all over in rows at ¼-inch intervals.  Sprinkle with the remaining 1 to 2 tablespoons sugar.  Bake for 20 minutes.  Reduce the oven temperature to 200 degrees and continue baking for 50 minutes to 1 hour, or until golden brown.  Cut into 1-by-2 inch fingers while still warm.  Leave to cool completely in the pan.  Shortbread stores well in an airtight tin; it also freezes for up to 6 months.
 

---

Return to
Victorian Recipes

---

Background Courtesy of

http://www.billybear4kids.com/victorian/clipart.html
 Some of the artwork on this page is Copyright © BillyBear4Kids.com
 

---