Scotch Shortbread

Recipe by:

"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."

Recipe: #24975       October 05, 2016



Original recipe yields 4 servings
OK

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

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In
 

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 & Variations


No special items needed.

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