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Granny's Shortbread Recipe
|Rice flour||10 Ounce|
|All purpose flour||22 Ounce (Use Robin Hood Presifted)|
|Unsalted butter||1 Pound (At Room Temperature)|
|Castor sugar||8 Ounce (Fruit Or Powdered)|
Serving size: Complete recipe
Calories 7484 Calories from Fat 3318
% Daily Value*
Total Fat 378 g581.6%
Saturated Fat 235.1 g1175.3%
Trans Fat 0 g
Cholesterol 975.3 mg
Sodium 62.4 mg2.6%
Total Carbohydrates 930 g310.1%
Dietary Fiber 23.6 g94.6%
Sugars 229.1 g
Protein 85 g170.3%
Vitamin A 226.7% Vitamin C
Calcium 23.1% Iron 166.8%
*Based on a 2000 Calorie diet
The ratio for the flour is 1/3 rice flour to 2/3 all purpose flour.
Sift rice flour and all-purpose flour together.
In large bowl, and with warm hands, cream butter and sugar.
Gradually rub in flour.
Add small quantities at a time.
You may not have to use all the flour; humidity and room temperature play a role in determining the right texture.
The right texture is able to be rolled but not too oily.
Divide in half.
Roll 1/4 inch thick, forming a round cake.
Pinch edges for a traditional shortbread cake.
Score into serving piece sizes and prick all over with a fork.
If cookies are desired, roll out to a size a bit smaller than a cookie sheet.
Cut into desired sizes and separate slightly.
Prick all over with a fork.
Cookie sheets should be ungreased.
Bake in a moderate oven (350Â°F) on middle shelf for about 1/2 hour.
Cookies may bake a bit quicker than the cake.
Remove from oven when done and sprinkle lightly with castor sugar.
Store in an airtight tin.