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Sweet Scotch Shortbread Recipe
|All purpose flour||1 1⁄2 Cup (24 tbs), sifted|
|Unsifted flour||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Sweet butter||1⁄2 Pound|
|Granulated sugar||1 Teaspoon (For Sprinkling)|
Serving size: Complete recipe
Calories 2935 Calories from Fat 1642
% Daily Value*
Total Fat 187 g287.7%
Saturated Fat 117 g585%
Trans Fat 0 g
Cholesterol 487.7 mg
Sodium 31.9 mg1.3%
Total Carbohydrates 295 g98.5%
Dietary Fiber 13 g52%
Sugars 105.8 g
Protein 30 g60.4%
Vitamin A 113.5% Vitamin C
Calcium 10.6% Iron 62.7%
*Based on a 2000 Calorie diet
Slice the cold butter into the flour mixture.
Mix with your fingertips to coarse crumbs.
Then work the dough until smooth and well blended by kneading with your hands.
Divide the dough in half.
Press into two 8-inch round cake pans.
Use a small spatula to smooth the tops.
Prick the entire surface with a fork (as you would for a pastry shell).
Bake in a 300° oven for 45 minutes, or until faintly colored.
Remove from the oven and sprinkle the tops lightly with granulated sugar.
Cool on racks for 10 minutes, then cut each shortbread into 16 wedges.
Cool completely, then cover tightly for storing.