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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|Serving Size: 1 Serving (2246g)|
|Recipe Makes: 1 servings|
|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 %|
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Calories per serving: 11365
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