Mix the butter and sugar together until it is pale and creamy. Sieve both the flour and the cornflour into the bowl and mix well.
Put a small amount of flour on your working surface and place the dough on this. Shake a little flour on top and roll out about quarter inch thick. Prick with a fork and cut into rounds with a cutter or, if you want one large shortbread round, pinch the edges with thumb and finger all round.
Use a palette knife to lift the shortbread onto an oiled baking tray and bake for 25 minutes in a pre-heated oven at 325F/170C/Gas Mark 3. If the biscuits are ready, they will be pale brown and crisp; if not, return to the oven for 5 or 10 minutes.
Shake a small amount of caster/granulated sugar on the top of the shortbread immediately after they have been removed from the oven. Use a palette knife to move them to a cooling rack and store in an airtight tin once they are cold.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (370g) | ||
Recipe Makes: 4 | ||
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Calories: 1788 | ||
Calories from Fat: 916 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 101.7g | 136 % | |
Saturated Fat 57.8g | 289 % | |
Monounsaturated Fat 26g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 236.5mg | 73 % | |
Sodium 743.9mg | 26 % | |
Potassium 1555.2mg | 41 % | |
Total Carbohydrate 181.2g | 53 % | |
Dietary Fiber 18.4g | 73 % | |
Sugars, other 162.9g | ||
Protein 41.8g | 60 % | |
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: 1788
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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