Scotch Shortbread

From

a Cook Book

Over 105 years old

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.

1/2 lb. Butter

1/2 lb. Flour

1/2 lb. Sugar

1 dessert spoon (1 1/2 tsp.) Rice Flour

.

First Mix the dry ingredients together;

then work in the Butter.

.

Form a rather stiff paste,

roll out in cakes or cake,

about 1/2 inch thick.

Prick all over top with a fork and decorate edges.

.

Bake until a pale brown all over,

and done right through.

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