By Miriam B
Shortbread
While we always seem to have shortbread in our house, traditionally it is eaten during the season of the winter season. It is a custom in Scotland and Northern England to offer shortbread to the "first-footers," those who are first to enter your house after midnight on New Year's Day.
Updated at: Thu, 17 Aug 2023 11:34:27 GMT
Nutrition balance score
Unbalanced
Glycemic Index
73
High
Glycemic Load
27
High
Nutrition per serving
Calories315 kcal (16%)
Total Fat16.5 g (24%)
Carbs37.4 g (14%)
Sugars9.4 g (10%)
Protein4.5 g (9%)
Sodium44.8 mg (2%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Sift together the flour, sugar, and salt.
Step 2
Cut the butter into cubes and rub in with your fingers until mixture is crumbly.
Step 3
Make a well in the center of the bowl and pour in the egg yolk and milk.
Step 4
Work into a smooth dough.
Step 5
Transfer the dough to an 8-inch cake pan and spread it evenly out to the sides.
Step 6
Crimp the edges with a fork and mark into slices.
Step 7
Prick with a fork.
Step 8
Chill in the refrigerator for 30 minutes.
Step 9
Heat the oven to 200 degrees C and bake the shortbread for 5 minutes.
Step 10
Turn down the heat to 150 degrees C and bake for an additional 30 minutes.
Step 11
The shortbread should be a pale golden color.
Step 12
Remove from the oven and cut it into slices while it is still warm.
Step 13
Do not attempt to remove from pan until it has cooled.
Step 14
Sprinkle with vanilla sugar before serving.
Step 15
Variation: Replace 1/4 cup of the flour with ground almonds for a won- derfully nutty flavor. Other old cookbooks recommend lemon peel and caraway seeds.
Step 16
Note: A vanilla bean placed in a bowl of sugar will distribute love in the home. The vanilla-scented sugar can then be used in recipes as a sweetener.
Notes
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