Three Chimneys Shortbread

Cream butter and sugar, work in flours to form a paste, roll thin, cut shapes, and bake until golden.

Baking Vegetarian Dessert Shortbread Scottish

Estimated Nutrition

Calories

207.8

kcal / serving

4987.5 kcal total

Carbs

21.7g

per serving

521.2 g total

Fat

12.7g

per serving

305.6 g total

Protein

1.9g

per serving

44.8 g total

Cook Time

minutes

Serves

biscuits

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

125

Caster Sugar

Extra for sprinkling

Dairy

375

Butter

Slightly salted

GrainsCereals

375

Plain Flour

Sifted

125

White Rice Flour

Sifted

Method

Sprinkle with caster sugar while warm and cool on a wire tray.

Cream the butter and sugar together until pale and fluffy.

Work the sifted plain flour and rice flour into the mixture to form a firm paste.

Knead the paste lightly on a well-floured board.

Roll the dough to 0.5 cm thickness and cut into biscuit shapes.

Place biscuits onto a buttered baking sheet and prick with a fork.

Bake in the centre of the oven at 190°C until pale golden.