8 Serves
65 Mins
Beat the salted butter and sugar until pale, then add the egg yolks one at a time.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
PalestinianVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
109 µg / 400 µgCalcium
84 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
300 mg / 1,250 mgPotassium
106 mg / 4,700 mgSodium
218 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
1 g / 28 gSugar
25 g / 50 gSaturated Fat
20 g / 20 gCholesterol
637 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Mix in the flour just until a cohesive, sandy dough forms.
Press the dough into a buttered round pan and score a cross-hatch pattern on the surface.
Bake at 175°C until firm and richly golden, then cool before serving.
12
g58
g55
g.jpg&w=3840&q=75)
Chinese
Indian