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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375°F. | 2. With a food processor, or by hand, cream the butter with the tahini. | 3. Add the salt and brown sugar. Blend until smooth. | 4. Sprinkle in the flour, blending well. | 5. Mix in the chopped nuts. The dough will be very stiff. | 6. Lightly butter 2 7-inch pie plates or shallow baking pans. | 7. Press the dough to evenly cover the bottom and sides of the pie plates so that the thickness is not more than 1/4 inch. | 8. Press a few whole nuts into the surface to decorate. | 9. Bake the shortbread for 15 minutes and then check it frequently, every couple of minutes, and remove it from the oven as soon as the edges are golden brown. | 10. Be careful not to overbake. | 11. While it's still warm, cut each shortbread into 8 or 10 wedges in the pan; don't wait until it's cool or it will crumble. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3/4	cup	softened	1026.0	47.141999999999996	32.058	86.4
tahini	1/2	cup		1026.0	47.141999999999996	32.058	86.4
salt	1	pinch		-	-	-	-
brown sugar	1 1/4	cups		1045.0	269.7475	0.33	0.0
pastry flour	2	cups		-	-	-	-
pecan	1/2	cup	toasted toasted chopped	143.1733	26.831999999999997	2.9467	3.016
pecan half	16			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.