Scotch Shortbread
Recipe: #24975
October 05, 2016
Categories: Desserts, Cookies, Shaped, British, 5 Ingredients Or Less, Baby Shower, Birthday, Christmas, Fathers Day, Game/Sports Day, Mothers Day, Picnic Oven Bake, No Eggs, Vegetarian, Flour, Sugar, Butter/Margarine, Kosher Dairy, more
"Recently going through my DM's effects I came across some old mini cookbooks circa early 1970's and this is from the one titled Traditional Scottish Cookery. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (85 g)
- Calories 409.5
- Total Fat - 23.6 g
- Saturated Fat - 14.7 g
- Cholesterol - 61 mg
- Sodium - 203.4 mg
- Total Carbohydrate - 46 g
- Dietary Fiber - 2.3 g
- Sugars - 14.3 g
- Protein - 5 g
- Calcium - 16 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine flours and sugar in a mixing bowl and then work in butter until the dough is the consistency of shortcrust.
Step 2
Turn dough on to a board and knead till smooth.
Step 3
Cut into portions and shape into round, this amount will make four small rounds.
Step 4
Place on greaseproof paper in a baking tin and prick with a fork.
Step 5
Put in a preheated oven at 350F and when the cakes begin to colour (from 20 to 30 minutes), lower the heat and continue to cook till golden brown.
Step 6
Allow to cool in the tin.
Tips
No special items needed.
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