The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Jewelled Shortbread

Biscuits

Low-bake shortbread fingers decorated with cherries, almonds and candied peel. Known from J.Salmon and local reports.


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Jewelled Shortbread

4 oz butter
2 oz sugar
6 oz flour
pinch of salt
2 oz multi-colored glace cherries, washed and chopped
2 oz flaked almonds, chopped
1 oz angelica, chopped

Cream together the butter and sugar, then work in the flour and salt, followed by half the cherries, almonds and angelica. Knead lightly and chill for 15 minutes. Roll out on a floured surface into a rectangle, about 4 inches wide and ¼ inch thick. Cut into 1 inch fingers. Place fingers onto a greased baking sheet and decorate with the rest of the cherries, almonds, and angelica. Prick lightly with a fork and bake at 325F for 20 minutes. The shortbread should be light gold but not brown.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats