Shortbread
HB-2059 · Hand-built original · British
Three ingredients is all you need for these traditional buttery shortbread biscuits. Try making them for a fun afternoon activity with the kids. You can also add chocolate chips or orange zest to the dough if you like, or drizzle the cooked shortbread with melted chocolate. Each shortbread biscuit provides 90 kcal, 0.9g protein, 9.4g carbohydrate (of which 2.8g sugars), 5.3g fat (of which 3.3g saturates), 0.4g fibre and 0g salt. Based on the recipe making 20 biscuits.
BritishCakes and baking1 hrMakes 16–20 shortbread98 kcalVegetarianEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: ½ oz unsalted butter
Servings:16quantities adjust to match
Ingredients
- 4½ oz unsalted butter, softened
- 2 oz caster sugar, plus 1 tbsp extra to finish
- 6¼ oz plain flour
- 1 pinch salt
Method
- Beat the butter and sugar together in a bowl with a wooden spoon or electric beaters until pale and creamy.
- Stir in the flour and salt and work the mixture with your hands until it comes together into a smooth, soft dough. Do not overwork it.
- Roll or pat the dough out on a lightly floured surface to about ½ in thick. Cut into fingers, rounds or wedges, or press into a lined 8 in round tin and mark into wedges.
- Arrange on a baking tray lined with baking paper, prick all over with a fork, and chill for 20 minutes. Heat the oven to 325°F.
- Bake for 25-30 minutes until very pale golden — shortbread should not brown. Sprinkle with the extra caster sugar while warm.
- Cool on the tray for 10 minutes, then move to a wire rack to cool completely.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
98 kcalCalories
1.2 gProtein
8.5 gCarbs
6.6 gFat
4 gSaturates
0.3 gFibre
0 gSugars
10 mgSodium
17 mgCholesterol
14 mgPotassium
4 mgCalcium
0.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data