Liberian Shortbread is a traditional Liberian recipe for a classic single large biscuit of a leavened flour dough bound with egg and evaporated milk flavoured with nutmeg. The full recipe is presented here and I hope you enjoy this classic Liberian version of: Liberian Shortbread.
Sift together the flour and baking powder into a bowl, then scatter over the nutmeg and a generous pinch of salt. Now add the sugar and whisk to combine.
Add the butter and rub into the flour mixture with your fingertips until the mixture resembled coarse crumbs.
Beat together the egg and evaporated milk in a measuring jug then work into the dry ingredients to yield a stiff batter.
Transfer this to a large, well greased, cake tin and level with the back of a spoon. Scratch the surface with the back of a fork (this will make it nice and crispy).
Transfer to the centre of your pre-heated oven and bake for about 40-45 minutes, until the top of the cake is golden and a skewer inserted in the centre emerges cleanly.
Remove from the oven and cool in the tin for 10 minutes before carefully turning out onto a wire rack and cooling completely before cutting into wedges and serving.
