A Scotchwoman's Shortbread Biscuits Cream together ½ pound {1 cup} warm butter with ¾ cup dark brown sugar. Work in 2 ¼ cups flour-slightly less if the mixture is too dry to hold together. Chill briefly, then divide in half. Pat out in two 8-10" circles on a large baking sheet {thinner for crisper, thicker for more cake-like}. Cut through with a knife into eight equal wedges, but do not separate the pieces. Prick all over with a fork, and bake in a slow oven {325°} until golden. Re-trace the cuts on the circles while still hot, then break apart when cool. Better the next day, if that is possible.
( Laurie R. King )
[ The Mary Russell Companion ]
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