8 Serves
180 Mins
In a large mixing bowl, combine the flour, sugar, and a pinch of salt. Cut in the cold butter until the mixture resembles coarse crumbs.
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AmericanVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B12
0 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
19 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
1 mg / 420 mgPhosphorus
8 mg / 1,250 mgPotassium
10 mg / 4,700 mgSodium
147 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
14 g / 20 gCholesterol
61 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Press the dough firmly into a prepared baking pan, smoothing the surface with an offset spatula.
Chill the dough in the refrigerator for at least 2 hours to ensure the butter sets properly.
Preheat the oven to 165°C and bake the shortbread until it is pale golden brown, approximately 30 minutes.
10
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