On Fri 26 Dec 2008 04:32:22p, Dave Smith told us...

> Wayne Boatwright wrote:
>>
>>> Scottish shortbread has substance to it while the regular stuff is
>>> much softer, and the Scottish stuff is much easier to make. You don't
>>> have to cool it, roll it out and cut it. You just whizz the
>>> ingredients together in a food processor, press it into a pan, poke it
>>> with a fork, bake it and then cut it while it's warm.
>>>
>>
>> Thanks, Dave. Then that means I've always been making Scottish
>> shortbread, as that's exactly how I make it. :-)
>
>
> It is not only a lot easier to make, I like it better than the melt in
> your mouth type.
>

So do I, Dave.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Date: Friday, 12(XII)/26(XXVI)/08(MMVIII)
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