Shortbread Cookie
(0 votes)
(0 votes)
Health Score:
25 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
103
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 103 cal. | (5 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 1 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 58 mg | (1 %) | ||
| Calcium | 6 mg | (1 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
40
- Ingredients
- 250 grams softened butter
- 125 grams sugar
- 350 grams Pastry flour
- 1 pinch salt
- 30 grams Chocolate shaving (dark)
- Pastry flour (for work surface)
- 100 grams Dark couverture chocolate
- 1 drop vanilla extract
Preparation steps
1.
Beat the butter and sugar together until fluffy. Stir in the flour, salt and grated chocolate. Knead with hands into a smooth dough.
2.
Roll the dough into logs about 4 cm (approximately 1 1/3 inch) in diameter. Cover with plastic wrap and refrigerate for 30 minutes.
3.
Preheat the oven to 175°C (approximately 350°). Line a baking sheet with parchment paper.
4.
Cut the dough into about 1/2 cm (1/8 inch) thick slices. Place on the baking sheet and bake for about 10 minutes. Let cool briefly then transfer to a wire rack to cool completely.
5.
Melt the chocolate over a water bath. Stir in the vanilla extract. Drizzle the chocolate over the shortbreads in streaks and allow to dry before serving.
