mum makes these shortbread cases and fills them with lots of
Carly's favourite fillings.
½ a pound (186 grams)
- 4 ounces (125 grams) sugar
- 1 egg
- 2 cups
- 2 ½
cups of flour
- milk to mix
Soften the butter then
beat it with the sugar and the egg until it is light yellow and
creamy. Mix in the
flour and baking powder. Mix
in a little milk at a time until the mixture is a soft dough.
Grease a patty tray (shallow muffin tray) with a little oil or
butter. Roll the
mixture into balls and use the bottom of a glass to press the
dough into the hollows.
Bake in at 180 degrees Celsius for 20 minutes or until golden
brown. The mixture should make about 35 cases. Place the cases on a
cooling rack to cool.
The cases can be used for lots of different fillings.
Canned caramel, ice cream, set jelly and fruit pieces,
jam and cream...let your
imagination go wild.