This little doozy comes with a recipe on the back for the 's Scotch Shortbread.
I'm no shortening afficianado, but I think I like the cut of the Countess' jib. Wikipedia tells me she was around in the late 1700s - as a true gourmet, would this recipe still hold up today?
2 comments:
Dear Bim,
Even though it is over 200 years old, the recipe is the same as the one I use from Women's Weekly Beautiful Biscuits. Well done Countess. Rice Flour is what gives shortbread it's gritty texture, but I too wonder when rice arrived in Britain. Your postcard cheered me up after a very long, long, day at work - I will be sure to cheer someone else up via post. xx Cel.
Ya I thought you might need some mail and something culinary to cheer you up!
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