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Name: Shortbread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 7 1/8 oz Sugar; 1 1/4 lb Self-raising flour; 1 1/4 lb Plain flour; 1 lb Butter; 1/2 ts Salt

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INGREDIENTS

7 1/8 oz Sugar
1 1/4 lb Self-raising flour
1 1/4 lb Plain flour
1 lb Butter
1/2 ts Salt

INSTRUCTIONS

Cream butter and sugar together. Lightly work in sieved flours and salt, but do not knead or it will toughen. When mixture resembles short-crust pastry, turn out on lightly floured board. Press with hand into one or two large rounds; to avoid toughening, do not roll. Put on ungreased baking sheet, pinch edges with finger and thumb. Prick all over with a fork, making an attractive pattern. Bake in oven, 250F (120?C) to 275F (135?C), about 1 hour. Let cool before turning out on to a rack. NOTES : Of all the baked goods from Scotland, shortbread ranks at the top, amply underlining the widely-held opinion that baking is the Scottish specialty. Shortbread is unique, a cake unlike any other, eaten all year round, especially at New Year and made only from the finest materials. It must be made with butter; margarine or other lards will ruin the taste. In Shetland and Orkney the people call it the Brides Bonn and add about 2 tsps of caraway seeds; a typically Norse touch. (The Norse spirit Akvavit is flavoured with caraway.) The edges are traditionally notched by pinching with finger and thumb, believed to symbolize the suns rays from the days of the Dawn religion; sun-worship.

NOTES

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Shortbread

7 1/8 oz Sugar
1 1/4 lb Self-raising flour
1 1/4 lb Plain flour
1 lb Butter
1/2 ts Salt

Cream butter and sugar together.    Lightly work in sieved flours and salt, but do not knead or it will  toughen.    When mixture resembles short-crust pastry, turn out on lightly floured  board.    Press with hand into one or two large rounds; to avoid toughening, do not  roll.    Put on ungreased baking sheet, pinch edges with finger and thumb.    Prick all over with a fork, making an attractive pattern.    Bake in oven, 250F (120?C) to 275F (135?C), about 1 hour.    Let cool before turning out on to a rack.        NOTES : Of all the baked goods from Scotland, shortbread ranks at the top,  amply underlining the widely-held opinion that baking is the Scottish  specialty. Shortbread is unique, a cake unlike any other, eaten all year  round, especially at New Year and made only from the finest materials. It  must be made with butter; margarine or other lards will ruin the taste. In  Shetland and Orkney the people call it the Brides Bonn and add about 2  tsps of caraway seeds; a typically Norse touch. (The Norse spirit Akvavit  is flavoured with caraway.) The edges are traditionally notched by pinching  with finger and thumb, believed to symbolize the suns rays from the days  of the Dawn religion; sun-worship.

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Nutrition

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Serving Size: 1 Serving (2246g)
Recipe Makes: 1 servings

Calories: 11365
Calories from Fat: 6723 (59%)

Amt Per Serving		% DV

	Total Fat 747g	996 %
	Saturated Fat 467.8g	2339 %
	Monounsaturated Fat 191.7g
	Polyunsanturated Fat 32.3g
Cholesterol 1950.4mg		600 %
Sodium 12438.8mg		429 %
Potassium 1569.3mg		41 %
Total Carbohydrate 1057.9g		311 %
	Dietary Fiber 31.4g	126 %
	Sugars, other 1026.5g
Protein 122.7g		175 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11365

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