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Mrs. Boyes' Shortbread Recipe


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     Mrs. Boyes' Shortbread

Category   Desserts - Breads
Sub Category   None

1/2 lb. Butter
2 oz. Ground rice
4 1/2 oz. (generous 1/2 C.) Castor Sugar
8 oz (2 C.) flour
2 oz. (4 Tbsp.) Cornflour
Pinch of salt

Cream together butter and sugar. Add dry ingredients. Knead together. Roll flat to 1/2 inch thickness and cut in squares. Bake at 325o. Do not over bake.
A New Zealand tradition. Mrs. Boyes was the grumpy head cook at the Rosemount Inn when I worked there as a dishwasher twenty-some years ago. She was all right but you did not want to get on her bad side. I managed to avoid that in the two months that I was there and she was really, a very good cook. I have made this for years using regular sugar. I omit the ground rice and increase the flour by about 1/2 C., or to desired texture and firmness of dough. It is probably not the authentic cookie, but it is a good substitute.

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