Title: The ‘Sure to Rise’ Cookery Book

Publication details: T. J. Edmonds, 1914, Christchurch

Part of: New Zealand Texts Collection

License: Creative Commons Attribution-Share Alike 3.0 New Zealand Licence

page 29

Shortbread.

• ½ ℔. flour (or one breakfastcup)
• ¼ ℔. butter
• 2 ozs. sugar (or 2 tablespoonfuls)

Cream, butter and sugar, then work in the flour, continue to work until it becomes a firm dough. Place into an ungreased tin, press well down with the knuckles, then smooth over with a knife, and prick with fork. Bake in a slow oven 1 hour. Cut into shapes whilst hot in the tin.