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Scotch Shortbread Recipe
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄2 Cup (8 tbs), cut in to chunks|
Serving size: Complete recipe
Calories 1805 Calories from Fat 815
% Daily Value*
Total Fat 93 g142.8%
Saturated Fat 58 g290.2%
Trans Fat 0 g
Cholesterol 241.9 mg
Sodium 19.6 mg0.8%
Total Carbohydrates 227 g75.7%
Dietary Fiber 4.6 g18.5%
Sugars 67.1 g
Protein 17 g34.4%
Vitamin A 56.2% Vitamin C
Calcium 5.2% Iron 41.6%
*Based on a 2000 Calorie diet
With your fingers, rub mixture together until it is very crumbly and no large particles remain.
Then press into a firm lump with your hands.
Place dough (it is crumbly) in an 8- or 9-inch-diameter cake pan with a removable bottom and press out firmly and evenly.
Impress edge of dough with the tines of a fork to make a decorative border; then prick surface evenly.
Bake in a 325° oven until pale golden brown, about 40 minutes.
Remove from oven and, while warm, cut with a sharp knife into 8 to 12 wedges and sprinkle with about 1 tablespoon sugar.
Let cool, then remove pan sides and transfer cookies to a serving tray or airtight container.
Store at room temperature for up to 1 week (freeze for longer storage).