One quarter peck of white flour. (1 quarter peck is about 4 pints or 2 lb 6 ounces (1.1 kg) of flour.)
6 ounces (168 g) of sifted sugar
2 ounces (56 g) of candied peel
2 ounces (56 g) of blanched almonds
1 lb (454 g) of butter at room temperature
One half lb (227 g) of melted butter
Cut up the room-temperature butter into small pieces and rub into the flour with your fingers.
Add the melted butter along with the rest of the ingredients and mix.
The less mixing and kneading the mixture gets, the more short and crisp the cakes will be.
Roll out the mixture into a large well-shaped oval cake, about an inch and a half thick, and divide this the narrow way, so as to have two cakes.
Pinch the cakes neatly at the edges, and mark them on the top a fork.
Strew caraway-comfits and a few strips of citron peel over the top.
Traditionally, the cakes may be cut into squares, or oblong figures.
Bake at 300 OF (150 OC) on a tray for around half an hour or until the shortbread is light brown.
Allow to cool on a wire tray.
The whole of the butter may be melted, which makes the process easier. More chopped almonds may be added for a very rich shortbread.