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Classic Scottish Shortbread

 

Classic Scottish Shortbread recipe
65

Yield

24

servings

Prep

20

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, Low Sodium
 

Ingredients

1 cup butter
oftened
1 ⅔ cups all-purpose flour
cup rice flour
¼ cup sugar
granulated
¼ cup brown sugar
packed
*

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

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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 23061% of calories 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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