Back in April, I produced a recipe for Brian. It was a test of memory and a trip down memory lane. Alas, the memory was not as good as I hoped it would be. Mind you my sister, she the keeper of the Books was not much better, even if she is way younger than I am!!!! 😉
Well I had a phone call from my sister the other night, she was sorting and clearing out a box of old papers and what do you think she found….
It was a little notebook that Mammy had used for her one visit to my brother in Australia. There in her own fair hand were six or eight recipes and lo and behold in amongst them was the shortbread. Bingo!
Nana’s Shortbread 11 (from Oz Notebook)
Preheat the oven to 190°C
10 ozs Self Raising flour
2 ozs cornflour
1 pinch of salt
3 ozs caster Sugar
6 ozs margarine
caster sugar to dredge
Grease two 7 inch sandwich tins.
Sift the flour, cornflour, salt and sugar into a bowl and rub in the butter.
At this stage mammy worked with her hands, patting, squeezing, pounding & kneading until the mixture formed a smooth paste. Divide the mixture in two and press into the two prepared tins. Mark top in eight segments and decorate the edge with a fork before pricking randomly across the surface.
Bake for 30 minutes until pale golden.
Slice in wedges while still warm and dredge with caster sugar.
Now Brian, as you sit and soak your feet and rub your weary knees, have a slice of shortbread. You know it will make you feel better. 😉