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Custard Shortcake

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Custard Shortcake

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Roll the biscuit dough to about ½ inch thick.

  2. Bake in a pie tin at 400°F (200°C) until golden.

  3. Once baked, split the biscuit in half.

  4. Spread a thick layer of boiled custard between the halves and on top.

Recipe from a historical cookbook (Internet Archive).

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.

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