Good Scottish Shortbread

Instructions

1. With one pound of flour mix well two ounces of sifted sugar, and one of candied orange-rind or citron, sliced small.
2. Make these into a paste with from eight to nine ounces of good butter, made sufficiently warm to be liquid.
3. Press the paste together with the hands, and mould it upon tins into large cakes nearly an inch thick; pinch the edges.
4. Bake the shortbread in a moderate oven for twenty minutes, or longer should it not be quite crisp, but do not allow it to become deeply coloured.
5. Proportions: flour, 1 lb.; sugar, 2 oz.; candied orange or citron, 1 oz.; butter, 8 to 9 oz.: 20 minutes or more.
6. Obs. (Acton): this, to many persons, is a very indigestible compound, though agreeable to the taste.