.RH MOD.RECIPES-SOURCE SHORTBREAD-2 B "10 Mar 87" 1987
.RZ "SOFT SHORTBREAD" "Soft shortbread"
My mother makes this; she got the recipe from a friend.
.IH "serves 4\-6"
.IG "1 cup" "soft butter" "250 g"
.IG "1 cup" "flour" "100 g"
.IG "\(12 cup" "corn starch" "60 g"
.IG "\(12 cup" "icing sugar" "60 g"
.IG "1 tsp" "vanilla" "5 ml"
.PH
.SK 1
Preheat oven to
.TE 325 160 .
.SK 2
Beat butter and vanilla until foamy.
.SK 3
Add dry ingredients and blend. Do not overstir.
.SK 4
Spoon onto an ungreased pan.
.SK 5
Bake at
.TE 325 160
until done (10\-20 minutes depending on thickness)
.SH RATING
.I Difficulty:
easy.
.I Time:
5 minutes preparation, 20 minutes cooking and cooling.
.I Precision:
approximate measurement OK.
.WR
Guy Middleton
University of Waterloo, Waterloo, Ont.
gamiddleton@watmath