Peg’s Shortbread | Linda Willimer


  • 2 tablespoons sugar
  • 4 tablespoon butter
  • 6 tablespoons flour


Cream the sugar and butter together until white and fluffy. Add flour a little at a time until mixture is well mixed. Knead together like dough and press into a well greased pan. Prick with a fork. Bake until shortbread is a deep golden colour. Sprinkle with caster sugar. Store in an airtight container. Delicious with tea!


What makes it special?

From the recipe book “Miscellaneous Appetizing Tripolitanian Specialties”, published in Tripoli, Libya by the Officer’s Wives Club of Wheelus Air Force Base in the late 1940’s.  My parents (who were British) lived in Libya and were friends with many off the officers at this base. My Mum’s recipe was featured as a tribute to her British tea parties!

What’s Your Connection to Princeton?

Teach classes at Princeton Library

Recipe shared by Linda Willimer

Photo courtesy of ‘Jennifer Pallian’ on the Unsplash photo site

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