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Classic Scottish Shortbread

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Recipe

Classic Scottish Shortbread recipe

 

Yield

24 servings

Prep

20 min

Cook

1 hrs

Ready

2 hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup butter
oftened
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1 ⅔ cups all-purpose flour
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cup rice flour
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¼ cup sugar
granulated
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¼ cup brown sugar
packed
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Ingredients

Amount Measure Ingredient Features
237 ml butter
oftened
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394 ml all-purpose flour
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79 ml rice flour
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59 ml sugar
granulated
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59 ml brown sugar
packed
* Camera

Directions

Grease 8 inch round cake pan. Line bottom with wax paper.

In bowl, cream butter until fluffy. Mix in all purpose and rice flours, and white and brown sugar with electric beater until dough is crumbly but clumps together when pressed.

Pat evenly into prepared pan. Bake in preheated 350℉ (180℃) F oven 45 minutes.

Remove from oven briefly, with sharp knife, score into 12 wedges, cutting about halfway through dough.

Pierce decoratively with fork. Return to oven; bake about 15 minutes longer or until just lightly browned at edges.

Cool in pan on rack 30 minutes. Loosen sides; invert again on cooling rack so cookie is right side up. Cool completely.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 23061% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 109mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 9% Vitamin C 0%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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