This shortbread recipe is a compilation of several recipes I have from British cookbooks. I have been to England three times and real shortbread is a favorite. It should use real butter and not be too sweet.
Ingredients
- ¼ cup white sugar
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 1/3 cup white rice flour
Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C).
Step 2
Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
Step 3
Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
Step 4
Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
Step 5
Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 276 | |
% Daily Value * | |
Total Fat16g | 20% |
Saturated Fat10g | 49% |
Cholesterol41mg | 14% |
Sodium3mg | 0% |
Total Carbohydrate31g | 11% |
Dietary Fiber1g | 3% |
Total Sugars8g | |
Protein3g | |
Calcium9mg | 1% |
Iron1mg | 6% |
Potassium34mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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