Butter Shortbread Recipe
I've been making shortbread since I was fourteen years old. The basic dough (three parts by weight flour, two parts butter and one part sugar) can be committed to memory so easily. Try varying the type of sugar for different textures and flavour notes.
Makes 16
Ingredients
- 6oz / 170g plain flour
- 4oz / 115g butter
- 2oz / 55g soft light brown sugar
Method
- Preheat the oven to Gas Mark 3 / 150°C.
- Rub the butter into the flour until like breadcrumbs. Stir in the sugar.
- Bring the mixture together with your hands and knead lightly. Press the dough into a 7 inch square tin and prick all over with a fork.
- Bake in the centre of the oven for about 35 minutes or until the colour of pale straw. Do not allow to go too dark or it will become more bitter.
- When the shortbread is lukewarm, cut into fingers. Remove to a wire rack to cool. Store in an air-tight container.
Nutrition
| Nutrition Information* | ||
|---|---|---|
| Per 100g | Per serving (21g) | |
| Energy (kj) | 2017 | 429 |
| Calories (kcal) | 483 | 103 |
| Protein (g) | 6.9 | 1.5 |
| Carbohydrate (g) | 50.1 | 10.6 |
| of which sugars (g) | 16.7 | 3.5 |
| Fat (g) | 28.3 | 6.0 |
| of which saturates (g) | 18.4 | 3.9 |
| Fibre (g) | 1.5 | 0.3 |
| Sodium (g) | 0.23 | 0.05 |
| * Approximate nutritional values based on average values in ingredients | ||