Classic Shortbread
perfect for sharing
A classic dessert of Scottish origin baked to perfection made with plenty of butter.
Tags:
Veggie
•Egg(s) not included
Allergens:
Wheat
•Milk
Total Time1 hour 30 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Plain Flour
(Contains Wheat May be present Cereals containing gluten, Egg, Peanut, Sesame)
75 grams
Sugar
1 pack(s)
Butter
(Contains Milk)
Not included in your delivery
1 unit(s)
Egg
Nutrition Values
Energy (kJ)3542 kJ
Energy (kcal)847 kcal
Fat43.4 g
of which saturates27.4 g
Carbohydrate98.5 g
of which sugars38.9 g
Dietary Fiber3 g
Protein11.8 g
Cholesterol0 mg
Salt0.99 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Instructions
1
- Separate 1 egg white from the yolk.
- Reserve 1 tbsp flour.
- Add sugar, butter and remaining flour to a large bowl.
- Knead with your fingertips until the butter is incorporated and the dough has a crumble-like consistency.
- Add the egg yolk and mix until the dough is smooth.
Wrap in cling film or baking paper. Refrigerate until firm to touch, 30-45 mins.
TIP: To speed things up, freeze the dough instead, 15-20 mins.
2
- While the dough cools, preheat the oven to 190°C/170°C fan/gas mark 5.
- Sprinkle some reserved flour over your work surface and your dough.
- Using a rolling pin, roll the dough out to about 5mm thickness.
- Using round cookie cutters or a small round glass, cut out the shortbread shapes.
- Roll the remaining dough into a ball, and repeat the process until all the dough has been used.
Little Chef's TIP: Have the kids help shape the shortbread.
3
- Place the shortbread shapes onto a lined baking tray, spacing them well apart.
- Bake for 10-15 mins, or until lightly golden.
- Leave to cool and serve.
