Home | Cookbooks | Diary | Magic Menu | Random | More ≡

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.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones 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 and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats