Buttery Shortbread Biscuits
HB-3237 · Hand-built original
40 minServes 20155 kcalVegetarianEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: unsalted butter
Servings:20quantities adjust to match
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar, plus more for sprinkling
- 2 tsp vanilla extract
- 3/4 tsp kosher salt
- 2 cups all-purpose flour
Method
- Heat the oven to 325°F. Line an 8-inch square baking pan with parchment paper.
- Beat the butter and sugar together until light and fluffy, about 2 minutes.
- Beat in the vanilla and salt.
- Add the flour and mix on low speed just until a soft dough forms with no dry patches.
- Press the dough evenly into the prepared pan and smooth the top. Prick all over with a fork and score into 20 fingers or squares.
- Bake for 28 to 32 minutes, until pale golden at the edges and set in the center.
- Sprinkle with a little sugar while warm, cool in the pan for 15 minutes, then cut along the scored lines and cool completely on a rack.
Prep: 10 min · Cook: 30 min · Total: 40 min
Nutrition (per serving, where published)
155 kcalCalories
1.3 gProtein
16.6 gCarbs
9.3 gFat
5.7 gSaturates
0.3 gFibre
0.1 gSugars
89 mgSodium
24 mgCholesterol
16 mgPotassium
5 mgCalcium
0.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data