If you love to cook and you’re anything like me, you probably have piles of recipes tucked away in a drawer, waiting to be tried out. I have manilla folders of recipes cut from magazines and scraps of paper with recipes scribbled down from television cooking shows. Often I’ll go to look for one and spend ages trying to find it. I had a recipe book in which I wrote my favourite recipes, but I filled it up a while ago. Recently, while browsing in a bookshop, I saw a lovely vintage-themed recipe folder that I couldn’t resist.
It has dividers that I can decorate with stickers and embellishments, lined pages for writing in, plain pages for pasting in handwritten recipes given to me by other people, and plastic sleeves for slipping in recipes saved from magazines. I also like that it’s a ring binder style so I can add more pages when I need to.
Now I just have to work my way through that big pile of recipes and put the ones that turn out nice into my lovely new recipe folder where I can find them easily.
The handwritten shortbread recipe was given to me by my mother, passed down from my great-grandmother, so the recipe has been around for quite some time. Nice to have with a cup of tea or coffee.
Great-grandma Jozina’s Shortbread
8 oz (225g) butter
4 oz (125g) icing sugar
13 oz (375g) plain flour
1 oz (25g) cornflour
Beat butter and icing sugar to a cream. Add flour and cornflour. Knead well.
Roll out to required thickness (¼ – ½ inch).
Cut into squares or fingers. Prick well with fork to stop rising.
Bake about 20 – 30 minutes at 160ºC (320ºF ) Be careful not to overcook underneath.
Cool on wire tray.