SCOTTISH SHORTCAKE 1 3/4 cup all purpose flour, sifted 1/2 cup cornstarch 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup butter 1/2 cup berry (fine) sugar
Heat oven to 275 F. Sift first 4 dry ingredients together. Blend softened butter and sugar thoroughly. Gradually blend in about 3/4 of dry ingredients. Add rest of dry ingredients by kneading into dough on floured board. May have to add a touch more flour to make dough stiff enough to 'crack'. Divide dough into two portions. Pat each into a 7-inch round (or shape by hand) and place on ungreased cookie sheets. Crimp edges and prick a pattern on top with a fork. Bake in a slow oven (about 275 F) for 50-55 minutes or until very delicately browned. Cool on cake racks. Store in closely covered container.
Our favorite of several we have used. From Canadian The Star Weekly Magazine, Dec. 12, 1959.