Victorian Shortbread

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This one is a bit of a disappointment.

From the Sure to Rise cookbook (1895-ish Published as an ad every year)

  • 1/2 pound flour
  • 1/4 pound butter
  • 2 tablespoons sugar

Cream the sugar and the butter, then mix in the flour.
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Press into an ungreased pan with your knuckles, smooth with a knife and put fork holes in it. Bake in a slow oven for an hour.

I tried it. It is not up to modern standards. Dry and not sweet. Nothing like the shortbread you have today. I’d add more sugar and make it thicker (that was my mistake).

Author: rharrisonauthor

International man of mystery. Well not really, although I can mangle several languages and even read the occasional hieroglyphic. A computer scientist, an author and one of the very few people who has both an NIH grant and a book contract. A rising author of sweet romantic historical fiction. A booktrope author.