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Name: Shortbread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 250 g Unsalted butter; 1/4 c Rice flour; 2 1/4 c Flour; 2/3 c Nuts; (see Note); Extra caster sugar; A few drops of vanilla; 1/2 c Caster sugar

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INGREDIENTS

250 g Unsalted butter
1/4 c Rice flour
2 1/4 c Flour
2/3 c Nuts; (see Note)
Extra caster sugar
A few drops of vanilla
1/2 c Caster sugar

Servings

INSTRUCTIONS

1. Preheat oven to 150deg.C. Line 2 biscuit trays with Glad Bake or lightly grease. 2. Cream butter and sugar until light and fluffy. Add vanilla and mix through. Sift flours together and add to the creamed mixture with nuts in 2 batches, mixing to a soft dough. Wrap in plastic wrap and refrigerate for 15 minutes. 3. Cut off 1/4 of the dough and roll between sheets of greaseproof paper. Cut into desired shape and prick with a fork, then sprinkle with extra caster sugar. Carefully lift onto trays and bake for about 15 minutes or until very lightly golden. Shortbread should not colour very much. Remove from the oven and cool on wire racks before storing in an airtight container. Note: Almonds (blanched or natural), macadamias, pecans, walnuts or hazelnuts may be used. Chop nuts finely. If using hazelnuts, first roast the nuts, then remove the skins by placing hot nuts in a tea towel and rubbing before chopping. Per serving: 3545 Calories (kcal); 259g Total Fat; (64% calories from fat); 49g Protein; 267g Carbohydrate; 547mg Cholesterol; 44mg Sodium Food Exchanges: 17 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 50 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Shortbread

250 g Unsalted butter
1/4 c Rice flour
2 1/4 c Flour
2/3 c Nuts; (see Note)
 Extra caster sugar
 A few drops of vanilla
1/2 c Caster sugar

1. Preheat oven to 150deg.C. Line 2 biscuit trays with Glad Bake or lightly  grease.    2. Cream butter and sugar until light and fluffy. Add vanilla and mix  through. Sift flours together and add to the creamed mixture with nuts in 2  batches, mixing to a soft dough. Wrap in plastic wrap and refrigerate for  15 minutes.    3. Cut off 1/4 of the dough and roll between sheets of greaseproof paper.  Cut into desired shape and prick with a fork, then sprinkle with extra  caster sugar. Carefully lift onto trays and bake for about 15 minutes or  until very lightly golden. Shortbread should not colour very much. Remove  from the oven and cool on wire racks before storing in an airtight  container.    Note: Almonds (blanched or natural), macadamias, pecans, walnuts or  hazelnuts may be used. Chop nuts finely. If using hazelnuts, first roast  the nuts, then remove the skins by placing hot nuts in a tea towel and  rubbing before chopping.        Per serving: 3545 Calories (kcal); 259g Total Fat; (64% calories from fat);  49g Protein; 267g Carbohydrate; 547mg Cholesterol; 44mg Sodium Food  Exchanges: 17 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 50  Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (716g)
Recipe Makes: 1 servings

Calories: 3510
Calories from Fat: 1858 (53%)

Amt Per Serving		% DV

	Total Fat 206.5g	275 %
	Saturated Fat 129.1g	645 %
	Monounsaturated Fat 53g
	Polyunsanturated Fat 9.1g
Cholesterol 537.5mg		165 %
Sodium 34.2mg		1 %
Potassium 444.4mg		12 %
Total Carbohydrate 380.1g		112 %
	Dietary Fiber 9.8g	39 %
	Sugars, other 370.3g
Protein 38.7g		55 %
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: 3510

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