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Shortbread Biscuits Recipe
|Plain flour||175 Gram (6 Ounce)|
|Butter/Margarine||110 Gram, at room temperature (4 Ounce)|
|Caster sugar||50 Gram (2 Ounce)|
|Caster sugar||25 Gram (Extra For Dusting)|
Serving size: Complete recipe
Calories 1734 Calories from Fat 805
% Daily Value*
Total Fat 92 g141.1%
Saturated Fat 57.2 g285.9%
Trans Fat 0 g
Cholesterol 236.5 mg78.8%
Sodium 12.1 mg0.5%
Total Carbohydrates 215 g71.8%
Dietary Fiber 4.2 g16.8%
Sugars 75.3 g
Protein 11 g22.7%
Vitamin A 55% Vitamin C
Calcium 4.4% Iron 3.5%
*Based on a 2000 Calorie diet
1 Preheat the oven.
2 In abowl, beat the butter with a wooden spoon to a soft consistency.
3 Beat in first the sugar and then the sifted flour.
4 Using the wooden spoon,bring the mixture together, finishing off with your hands to form a paste.
5 Lightly dust a board with caster sugar and transfer the paste on it.
6 Quickly and lightly roll it out to about 1/8 inch (3 mm) thick (dusting the rolling pin with sugar if necessary).
7 Use a 3 inch (7-5 cm) fluted cutter to cut the biscuits out.
8 Arrange them on the baking sheet and bake on a highest shelf in the oven for 30 minutes.
9 Allow the biscuits to cool on a wire rack.
10 Dust them with some caster sugar.
11 Store in an airtight tin to keep them crisp.
12 Serve as desired.