*Shortbread — II
¹⁄₂ lb. flour
¹⁄₂ lb. sugar
¹⁄₂ lb. butter
4 eggs
2 ozs. comfits
Grated rind of a lemon
Beat the butter to cream. Add the flour, sugar and eggs alternately in small quantities. When thoroughly mixed, add the grated rind and mix again lightly. Pour into a greased oblong tin (the mixture should be about an inch and a half deep). Sprinkle the comfits over the surface. Do not allow the cake to colour deeply in baking.