Scottish Shortbread
Rich, crumbly, melt-in-the-mouth shortbread with just butter, sugar and flour, plus a little cornflour for snap. Makes 16 fingers.
- 1 h 15 minto make
- 16portions
- Easyto cook
- Vegetariandiet
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Method
- Heat the oven to 160°C (140°C fan). Line a 20 x 30 cm tin with baking paper.
- Beat the soft butter with 100 g of the sugar until pale and creamy.
- Sift in the flour, cornflour and salt and mix gently until it just comes together into a dough. Don't overwork it, or the shortbread will be tough.
- Press evenly into the tin and smooth the top. Prick all over with a fork and chill for 15 minutes.
- Bake for 35 to 40 minutes, until pale golden. It should barely colour.
- Sprinkle with the rest of the sugar straight away and mark into 16 fingers while warm.
- Leave to cool completely in the tin before cutting through and lifting out.
Nutrition
| A portion (41g) | 100g | |
|---|---|---|
| Energy | 202 kcal | 488 kcal |
| Protein | 1.9g | 4.6g |
| Carbohydrate | 22.8g | 55.2g |
| of which sugars | 6.9g | 16.7g |
| Fat | 11.6g | 28.1g |
| of which saturates | 7.3g | 17.6g |
| Fibre | 0.5g | 1.2g |
| Salt | 0.3g | 0.7g |
Footprint
| A portion | 1kg | |
|---|---|---|
| Climate (CO₂ eq) | 0.1kg | 3kg |
| Nutrient pollution (N eq) | 0.8g | 20g |
| Land use for a year | 0.2m² | 4m² |
| Water use | 60L | 1,000L |
Rounded to 1 significant figure. How we work it out.
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