Egg Free Scottish Shortbread Recipe
Ingredients
| Milk free margarine | 1 Cup (16 tbs) | |
| Sugar | 4⁄5 Cup (12 tbs) | |
| Flour | 1⁄2 Cup (8 tbs) | |
| Baking soda | 1⁄2 Teaspoon | |
| Vanilla | 1 1⁄2 Teaspoon | |
| Vinegar | 1 Teaspoon | |
| Chopped pecans | 1⁄2 Cup (8 tbs) | |
| Coconut flakes | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 516 Calories from Fat 363
% Daily Value*
Total Fat 41 g63%
Saturated Fat 10.5 g52.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 134.5 mg5.6%
Total Carbohydrates 38 g12.7%
Dietary Fiber 1.9 g7.6%
Sugars 28.1 g
Protein 2 g4.3%
Vitamin A 0.1% Vitamin C 0.17%
Calcium 0.9% Iron 4.6%
*Based on a 2000 Calorie diet
Directions
1) Preheat oven to 350°F before baking.
MAKING
2) Take a medium-sized bowl and combine margarine and sugar in it, creaming well.
3) Mix in dry ingredients.
4) Add in vanilla, vinegar, pecans, and coconut, beating well.
5) Onto an ungreased cookie sheet, drop by teaspoonfuls of batter and bake for about 12-15 minutes in preheated oven.
SERVING
6) Serve with coffee.
Chef
