Liberian Shortbread

What we know so far

Liberian shortbread is not the crumbly Scottish biscuit. It is a thick, sweet, nutmeg-scented tea bread, closer to a dense scone, made by rubbing a lot of butter into flour, sugar and baking powder, binding it with milk (and sometimes an egg), pressing it into a tin and baking it in one slab, then cutting it into squares. It sits with rice bread and milk candy among the baked things Liberians make for Sunday, for church programmes and for selling by the piece.

The draft was written from 2 published sources and holds 8 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting