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    You are in: Home / Recipes / Shortbread Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    5 mins

    35 mins

    Chef UK's Note:

    I got this recipe from a British company - Lakeland. I made it last night and it got a 5+ star rating from my husband and I :-) Very easy to make, and very delicious. I also made Lemon Kafir Ice cream, and served the shortbread with that - a marriage made in heaven! I'll post that recipe too. I've made shortbread before, of course, it's a British classic and with one side of my family being Scottish (the home of shortbread) it's long been a favourite. But this recipe is particularly good - and easy! Hope you enjoy. PS Don't replace the butter with margarine - it won't taste good. It has to be butter to get the taste, I'm afraid.

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    Units: US | Metric


    1. 1
      Preheat oven to 180 C / 350 F / Gas Mark 4.
    2. 2
      Cream the butter and sugar together in a mixing bowl.
    3. 3
      Work in the flour with a wooden spoon or mixer. It won't look right - just like a pile of crumbs. That's how it should look.
    4. 4
      Press into a mould / tin (I used an 8" round shortbread ceramic mould) - and I really mean press. Pour out a pile of the crumbs, press them down until they're compact, then spread the rest over and compress them down too, then bake in moderate oven for 35 - 45 minutes, or until the shortbread is golden in colour.
    5. 5
      Remove from the oven and allow to cool BEFORE turning out of the mould / tin.

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    Ratings & Reviews:

    • on October 14, 2011


      thank god i found this recipe! THANK YOU!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Shortbread

    Serving Size: 1 (74 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 338.4
    Calories from Fat 139
    Total Fat 15.5 g
    Saturated Fat 9.6 g
    Cholesterol 40.0 mg
    Sodium 134.0 mg
    Total Carbohydrate 45.3 g
    Dietary Fiber 1.1 g
    Sugars 12.6 g
    Protein 4.6 g

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