Short Biscuit
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the dough
In a large bowl, combine 1 quart of raised dough with ¼ pound of melted butter.
Set the mixture in a warm place to rise again without further working.
Shape and bake
Carefully roll out the dough.
Bake in a preheated oven at 400°F (200°C) until golden.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Raised dough
- Provides the risen, airy structure that the baked shortbread builds on.
- Melted butter
- Adds fat and richness, tenderizing the dough and helping it brown.
The step that matters
Setting the mixture to rise again. The dough needs a warm place to rise a second time without being worked further, because extra handling knocks out gas and makes the finished texture dense rather than light.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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