Instructions: Sift the flours together. Cream the butter and sugar thoroughly and then work in the flours. Knead until smooth and without cracks and shape into a round onto a baking sheet. Pinch the edges and prick with a fork.

Alternatively, press the mixture into a flat tin, or mould, and prick with a fork. Bake in a slow oven, 325F / 160C / gas mark 3 for about 45 minutes. Cut into wedges or fingers, and sprinkle with caster sugar.
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Scottish Home Baking
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Griogair

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