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Aunt Margs Shortbread Recipe

Traditional Newfoundland Aunt Margs Shortbread Recipe

1 cup flour (you CAN use 2/3 cup of flour, 1/3 cup cornflour. Not cornstarch)
3/4 cup of caster (granulated) sugar
2 blocks of butter/margarine

In a bowl, sift the flour and then the sugar. Gradually cut in the butter, and judge yourself accordingly. Keep cutting in the butter a little bit at a time until the dough is formed. Not too dry, but not sticky either.

Chill it in the fridge for an hour. You can put it into the fridge in a "log" shape, but it's not necessary.

When it's chilled, take it out and roll it out. Cut it in circles....OR put it into a torte tin and divide it into sixths.

Bake at 325 until ready. Could take anywhere from 20, 30 minutes.

Submitted by: Cameron Manning

Traditional recipes found on this site have been submitted by our visitors, found in old Newfoundland recipe cook books, etc. We do not copy recipes from other websites and we hope that other websites do not repost/copy the recipes found on this website. Photo may not be exactly from recipe, all recipe photos believed to be public domain. Thank you