An old recipe form the second edition of Mrs Beeton's Book of Household Management from the 1860s. This shortbread is not at all sweet, reflecting the change over time for sweeter-style baking.

Ingredients

• 150 grams butter, softened
• ¼ cup caster or icing sugar
• 1 egg yolk
• 1½ cups flour, sifted
• 2 tablespoons rice flour or cornflour, sifted
• 12-15 glace cherries, halved

Method

1. Preheat the oven to 160ºC. Lightly grease 1-2 baking trays or line with baking paper.
2. In a medium-sized bowl, beat the butter, sugar and egg yolk until creamy and well beaten.
3. Work the flours into the creamed mixture. Turn out onto a very lightly floured surface and form into a mass.
4. Roll out to 0.5-0.7cm thickness. Cut into shapes and place on the prepared trays. Decorate each biscuit with a cherry half.
5. Bake in the preheated oven for 25-30 minutes until lightly golden around the edges.
6. Cool on a cake rack before storing in an airtight container.

Cooks Tips

- Do not over-knead the mix as this will produce a tough shortbread. - The additional of an egg adds richness and was predominantly done in Ayrshire, southwest Scotland.