Try this The Stars Scottish Shortbread recipe, or contribute your own.
Suggest a better descriptionGrease 8" round cake pan. Line bottom with wax paper. In bowl, cream butter until fluffy. Mix in all purpose and rice flours, and white and brown sugar with electric beater until dough is crumbly but clumps together when pressed. Pat evenly into prepared pan. Bake in preheated 352F oven 45 minutes. Remove from oven briefly, with sharp knife, score into 12 wedges, cutting about halfway through dough. Price decoratively with fork. Return to oven; bake about 15 minutes longer or until just lightly browned at edges. Cool in pan on rack 30 minutes. Loosen sides;invert again on cooling rack so cookie is right side up. Cool completely. MAKES: 12 large wedges
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 460 | ||
Calories from Fat: 9 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 57.2mg | 2 % | |
Total Carbohydrate 108.2g | 32 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 106.4g | ||
Protein 4.4g | 6 % | |
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: 460
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