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Highland Shortbread

Maud Foster
Grade 4 Teacher (1959 - 1985)

  • 11 oz plain flour
  • 1 oz corn flour

  • 4 oz butter

  • 4 oz margarine

  • 3 oz icing sugar
  • Demerara sugar (brown)

Cream butter, margarine and icing sugar together. Fold in dry ingredients. Shape into a Swiss roll shape. Roll up in greaseproot paper. After last shaping, roll in demerara sugar. Leave at least ½ to 1 hour in refrigerator. Slice into ⅜ inch thick slices and place on greased sheets. Bake at 350°F (180°C) for 20 minutes.