The basic recipe is very simple - flour, butter, sugar.

My modern recipe book gives the mix as 9 oz plain flour, 6 oz butter 3 oz castor sugar. Rub the butter into the dry ingredients, kneed to a smooth paste then roll into two disks 7 inches across on baking parchment or rice paper. Prick the paste with a fork all over the top, then mark the top into segments and bake at 325-350 degrees Farenheit for 25 to 30 minutes until a pale golden colour.

Some like to add finely chopped almonds and substitute a little ground almond for some of the flour, some add vanilla essence, caraway seeds or finely chopped candid peel.

A tiny pinch of salt is not a bad idea.

Anne the Pleater :ootd: