Buttery shortbread
Cream butter and icing sugar until light and fluffy. Sift cornflour and flour together.
Mix sifted ingredients into creamed mixture. Kneed well.
Divide dough into two equal portions and form into logs 6cm across and 2cm in depth.
Cover with plastic and refrigerate for 1 hour.
Cut into 1cm thick slices. Place on greased tray. Prick with fork.
Bake at 180 c for 15-20 minutes until a pale golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (27g) | ||
Recipe Makes: 35 Servings | ||
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Calories: 125 | ||
Calories from Fat: 53 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.4mg | 5 % | |
Sodium 41.9mg | 1 % | |
Potassium 9.4mg | 0 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 17.2g | ||
Protein 0.8g | 1 % | |
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. |
Calories per serving: 125
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