SCOTCH SHORTBREAD

From 1922:

Take 1 lb. of butter, 2 lb. flour, ½ lb. sifted sugar, sweet almonds, a few caraway seeds, comfits and citron. Put butter in basin and squeeze it near fire until quite soft, then squeeze into it flour and sugar and few almonds chopped very fine. Mix all well together. Take portions of it and shape into half-inch thicknesses with the hands. Bake in slow oven. Put citron and comfits on top. Bake for 30 minutes.