The following recipe was sent in by Trudi Johnson, St. John’s. This recipe for Shortbread, according to Trudi was copied down by Anita (Netta) Whitemarsh who was living in St. John’s during the Second World War. Netta listened to radio broadcasts from Britain on Sunday nights. One night there was a cooking show on and a woman from Scotland gave the following recipe. The Whitemarsh family was one of the early founding families of Greenspond. Netta Whitemarsh and her sister, Lillian, lived in St. John’s but never forgot their Greenspond roots. Shortbread Recipe 1 cup butter or margarine 1/2 cup icing sugar 1/2 cup rice flour 1/2 cup cornstarch 1 1/2 cups of all-purpose flour 1 tsp. Lemon flavouring Preheat oven to 375 - 400 degrees (depending on oven). Cream butter very well. Blend in icing sugar, by hand thoroughly. Add cornstarch, and flours gradually, mixing very well by hand. Press into ball and knead on a floured board. Roll out 1/2 inch thickness and cut out in desired shapes. Bake in hot oven for 5 – 10 minutes. Watch carefully. Store in tightly covered tin. Netta said that the key to successful cookies was to knead the dough very well - “the longer the better, ‘til the pickle came out of the butter”. She would also sit by her oven and watch them until they turned slightly brown.
Posted on: Thu, 20 Nov 2014 23:33:36 +0000
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