Shortbread scottish cookies
- Preheat the oven to 150 ºC.
- Sieve the icing sugar.
- Clarify the butter: Melt the butter in bain-marie, on a very low heat. It is very important not to stir the butter, once melted remove the foam and discard.
- The butter is the bright yellow liquid that is taken from the top with a small saucepan, and then placed in another container, while the residue stays at the bottom.
- The reference weight for the butter is the weight of the clarified butter.
- Add the icing sugar to the butter.
- Sieve the flour and add it to the mixture. Do not overwork the dough.
To shape it
- Line the with greaseproof paper. Place a’ frame’ previously greased around it.
- Pour the dough into it.
- Cover it with a plastic wrap and extend.
- Store the dough in the fridge for 2 hours.
- With a ruler, mark strips which are 2 cm thick and 7 cm long. (This will be the size of the cookies).
- Prick the biscuits with a fork pricking all the way through the dough in an evenly spaced way.
- Bake at 150 ºC for approximately 45 minutes with double baking trays (be careful not to use direct heat on the mold). The cookies should be lightly browned.
- Let the dough cool inside the mould.
- Once cooled divide with a knife and cover the edges with sugar.
Nutritional information (1 portion)
Fiber 3.17 g
Saturates 25.33 g
Monounsaturated fatty acids 12.05 g
Polyunsaturated fatty acids 1.65 g
Cholesterol 128.8 mg
Calcium 19.29 mg
Iron 1.14 mg
Zinc 0.8 mg
Vitamin A 463.68 ug
Vitamin C 0.0 g
Folic acid 20.53 ug
Salt (Sodium) 1038.8 mg
Sugars 37.37 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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