Jan’s kitchen

Ayrshire Shortbread

(traditional recipe)

4 oz Flour

4 oz Rice flour (I used cornflour which seems to work well)
4oz Butter
4 oz Caster sugar
Yolk of an egg, beaten
2 tablespoons Cream

Sieve the 2 flours and rub in the butter.
Add the sugar and bind to a stiff consistency with the beaten yolk and cream.
Roll out thinly and prick with a fork.
Cut into rounds or fingers.
Place on greased paper on a baking-tray.

Bake in a steady oven for about 15 minutes or until a golden brown colour. Cool on a wire tray.