Shortbread
PUBLISHED IN Sunday Times 22 March 1908
Ingredients
1 lb. butter
2 lbs. flour
1 lb. powdered sugar
4 eggs
A little candied peel.
Instructions
Sift the flour into a basin, rub into it the sugar and butter and mix into a stiff paste. Beat in the eggs, roll out, cut into squares; place a strip of candied peel on each square, and bake in a steady oven for half an hour.
Submitted by Mrs F. Russell, White Road, Bunbury