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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Beat butter with sugar, salt, and egg yolk until fluffy. | 2. Add flour a little at a time until mixture is too stiff to work with a spoon. (Do not use a mixer, as the dough will be far too stiff.) | 3. Flour a counter or board and knead the dough, pulling the flour into it, until it just begins to "crack". It's about the texture of play-doh at this point, perhaps a little stiffer. You may need a little more or a little less than 2 1/4 cups. | 4. Divide the dough into two balls and pat them each into a circle about 1/2 inch thick on an ungreased cookie sheet. Prick the whole thing with a fork, and use the flat of the fork to press lines around the edges. | 5. Bake at 350°F until brown, about 30 minutes. The center will be a pale pastel yellow and the edges will just be turning brown. | 6. Remove the cookie sheet and cut the shortbread while it's still hot (it gets more brittle as it cools). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	cup	unsalted softened	1627.59	0.1362	1.9295	184.1197
confectioner ' sugar	1/2	cup		-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
salt	1/4	teaspoon		-	-	-	-
flour	2 1/4	cups		1301.13	284.8622	21.1522	5.0481

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