Shortbread Round

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Shortbread Round
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
146
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie146 kcal(7 %)
Protein1.63 g(2 %)
Fat7.96 g(7 %)
Carbohydrates17.19 g(11 %)
Sugar added4.19 g(17 %)
Roughage0.3 g(1 %)
Vitamin A66 mg(8,250 %)
Vitamin D0 μg(0 %)
Vitamin E0.28 mg(2 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.06 mg(5 %)
Niacin1.38 mg(12 %)
Vitamin B₆0.05 mg(4 %)
Folate20.4 μg(7 %)
Pantothenic acid0.16 mg(3 %)
Biotin0.11 μg(0 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C0 mg(0 %)
Potassium32.53 mg(1 %)
Calcium4.6 mg(0 %)
Magnesium9.85 mg(3 %)
Iron0.62 mg(4 %)
Zinc0.24 mg(3 %)
Saturated fatty acids4.83 g
Cholesterol20.35 mg
Author of this recipe:

Ingredients

for
1
Ingredients
½ cup
¼ cup
superfine caster sugar (plus extra for sprinkling)
1 cup
½ cup

Preparation steps

1.
Beat the butter and sugar in a mixing bowl until soft and light.
2.
Sift in the flour and rice flour and mix to a dough.
3.
Gently knead the dough on a lightly floured surface for a few seconds. Pat the dough out into a round about 1cm|1/2"thick. Place on a baking tray lined with non-stick baking paper. Score the top into sections and prick the top with a fork. Chill for 30 minutes.
4.
Heat the oven to 160°C (140° fan) 325°F gas 3.
5.
Sprinkle the top of the dough with caster sugar and bake for about 35-40 minutes, until cooked but still pale. Sprinkle with more caster sugar while still warm. Cool on the baking tray for 10 minutes, then carefully remove and place on a wire rack to cool completely.