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Flake Meal Shortbread Recipe
|Butter/Softened||4 Ounce, softened (100 Gram)|
|Demerara sugar||2 Ounce (50 Gram)|
|Plain flour||3 Ounce (60 Gram)|
|Soda bicarbonate||1⁄4 Teaspoon|
|Rolled oats||4 Ounce (100 Gram)|
Serving size: Complete recipe
Calories 1764 Calories from Fat 886
% Daily Value*
Total Fat 101 g155.5%
Saturated Fat 59.7 g298.5%
Trans Fat 0 g
Cholesterol 243.8 mg
Sodium 839 mg35%
Total Carbohydrates 197 g65.6%
Dietary Fiber 13.3 g53.2%
Sugars 58.9 g
Protein 22 g43.5%
Vitamin A 56.7% Vitamin C
Calcium 8.1% Iron 26.8%
*Based on a 2000 Calorie diet
Cream the butter or margarine with the sugar until very soft, light and fluffy.
Sift together the flour, salt and bicarbonate of soda, then gradually work these dry ingredients into the creamed mixture, together with the rolled oats, to make a crumbly dough.
Press the dough into the prepared tin and smooth the surface with the back of a warm metal spoon.
Prick all over with a fork, then chill for 1-2 hours.
Bake the shortbread in a moderate oven (180C, 350F, gas 4) for about 30 minutes, or until it is lightly browned.
Cut the shortbread into 16 fingers while still hot, then leave to cool in the tin for a few minutes before transferring the fingers to a wire rack to cool completely.