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    You are in: Home / Recipes / Wye-Oh-Wye Shortbread Recipe
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    Wye-Oh-Wye Shortbread

    Wye-Oh-Wye Shortbread. Photo by Tina and Dave

    1/1 Photo of Wye-Oh-Wye Shortbread

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Tina and Dave's Note:

    I made shortbread once in the early '80's and it was a disaster! Zaar has improved my confidence so I had another bash. Success! This came from a book on British Dairy Foods.

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    My Private Note

    Ingredients:

    Yield:

    triangles

    Units: US | Metric

    Directions:

    1. 1
      Light oven 325f, 170c, gas mark 3.
    2. 2
      Lightly grease and flour a 7" diameter oven-proof dish(I used the one in my photo).
    3. 3
      Cream butter and sugar until light and fluffy.
    4. 4
      Gradually add the flour and ground rice and mix until smooth.
    5. 5
      Press mixture into the dish. Using a fork, prick well all over. If you wish, you can pinch a pattern around the edge using your finger and thumb.
    6. 6
      Mark into 8 triangles with a sharp knife.
    7. 7
      Bake for about 40 mins until a nice pale golden colour.
    8. 8
      Leave to rest for 5 mins, then cut into triangles and sift with castor sugar (I think I'll try cinnamon sugar next time).

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    Ratings & Reviews:

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    Nutritional Facts for Wye-Oh-Wye Shortbread

    Serving Size: 1 (369 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 223.2
     
    Calories from Fat 106
    47%
    Total Fat 11.7 g
    18%
    Saturated Fat 7.3 g
    36%
    Cholesterol 30.4 mg
    10%
    Sodium 82.0 mg
    3%
    Total Carbohydrate 27.0 g
    9%
    Dietary Fiber 0.6 g
    2%
    Sugars 7.1 g
    28%
    Protein 2.4 g
    4%

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