Shortbread
(0 votes)
(0 votes)
Health Score:
46 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
Calories:
274
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 95 mg | (2 %) | ||
| Calcium | 9 mg | (1 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
20
- Ingredients
- 300 grams butter
- 150 grams sugar
- 2 pinches salt
- 400 grams Pastry flour
- 100 grams ground Walnut
- 120 grams fine sugar
- cocoa powder
Preparation steps
1.
Cream the butter with sugar and salt until fluffy. Sift the flour into the butter mixture, add walnuts and mix quickly into a dough. Shape into a ball, wrap in foil and let stand for 2 hours in the refrigerator.
2.
Preheat oven to 190°C (approximately 375°F). Line a baking sheet with parchment paper. Roll out the dough on a lightly floured surface 1 1/2 cm (approximately 3/4-inch) thick, place on the baking sheet and dock several times with a fork. Bake dough until golden, 15 - 20 minutes.
3.
Cut the shortbread on the baking sheet while still hot into approximately 2 x 6 cm (approximately 3/4 x 2 1/4-inch) long strips. Dip shortbreads in fine sugar and decorate with cocoa. Let cool and serve.
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