Shortbread : COLLECTION

Instructions

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   I like Scotland ! Here two special shortbread recipes. For the first one, it's a nice story about the origin of these curiously-named shortbread biscuits: - some say the name was derived from the french "petites gatelles", meaning little cakes - others that its origin lies in the shape of the biscuit which is a replica of the Elizabethan full gored skirt - third possibility: it was the clever invention of a cook after years of broken tips to triangular shaped biscuits :-) MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Petticoat tails Categories: Cookies Servings: 1

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   Sift the flour into a bowl and stir in the sugar. Gently heat the butter and milk together and as soon as the butter has melted stir the liquid into the flour to make a soft but not sticky dough. Turn it onto a floured surface and kneat it lightly. Divide the dough in half then roll the halves out directly onto a baking tray into 9-inch rounds using a large plate as a guide. Flute the edges. Cut out a 2-inch circle from the centre but leave it in place. Divide the outer ring into eight, keeping the inner circle whole. Sprinkle with granulated sugar and bake at 180 oC (350 oF) for about 30 minutes or until golden brown and crisp. MMMMM Now the other one:

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   Shortbread : COLLECTION MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate toffee shortbread (Millionaire's shortbread !!) Categories: Cookies Servings: 1 MMMMM----------------------------SHORTBREAD---------------------------------

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   MMMMM-----------------------------CARAMEL----------------------------------

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   Few drops of vanilla extract MMMMM----------------------------TO FINISH---------------------------------

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   -- chocolate a) Shortbread Cream together the butter and sugar, beating very well. Sift together the flour, cornflour and baking powder and beat into the butter and sugar. Spread the mixture in a 30 cm (12 in) long baking tin, about 4 to 5 cm ( 1 to 2 in) deep and smooth even. Bake in a preheated oven, 180 oC (350 oF) for 20 minutes (or until golden brown). Take the tin out of the oven and set aside to cool for 10 minutes while you make the caramel. b) Caramel Put all the ingredients for the caramel - except the vanilla - into a saucepan. Over a moderate heat, stir until the butter has melted and the sugar dissolved completely. Then bring the mixture to the boil and boil for 5 to 7 minutes. Take the pan off the heat, stir in the vanilla and continue stirring for

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   Leave to cool completely. To finish, melt the chocolate over hot water (no overheat !!) and pour it over the caramel layer.

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   Shortbread : COLLECTION When it is cool, mark into squares with a sharp knife (makes 12 - 16).