Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Nutrition per serving
Calories16232.6 kcal (812%)
Total Fat738.1 g (1054%)
Carbs2145.6 g (825%)
Sugars457.5 g (508%)
Protein240.3 g (481%)
Sodium30030.5 mg (1502%)
Fiber68.9 g (246%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
60biscuits
500gsalted butter
softened
200ggolden caster sugar
500gplain flour
plus more to dust
250gcornflour
or rice flour
1vanilla pod
vanilla seeds
½ tspvanilla extract
1orange
orange-cardamom zest, finely grated
cardamom seeds
freshly ground, sifted
1unwaxed lemon
lemon-lavender zest of, finely grated
lavender flowers
fresh
2 tspground cinnamon
1 Tbspinstant coffee
or filter, dissolved in
1 tspwater
boiling
Instructions
Step 1
METHOD
Step 2
Preheat the oven to 170ºC/fan 160ºC/340ºF/gas mark 31/2.
Step 3
Using a large bowl and a wooden spoon, or a handheld electric whisk, or an electric mixer, cream together the butter and sugar, then sift in the flour and cornflour gradually, mixing briefly between each addition, until it binds together. Flour your hands and gently knead until just smooth (do not over-work).
Step 4
To make the dough easier to roll - and if you have time - wrap in clingfilm and refrigerate for 30 minutes.
Step 5
On a floured board, roll out the dough to 5–6mm thick, then cut into your chosen shapes. I used a 4.5cm heart-shaped cutter. If the shortbread is to be frozen, lay the biscuits between sheets of baking parchment in a freezer container. They need to be defrosted for 1 hour before baking.
Step 6
Place the shortbreads on 2 baking sheets lined with baking parchment and cook for 15–20 minutes. Sprinkle with sugar, then cool for 10 minutes before carefully transferring to a wire rack.
Step 7
Add any of these to the butter and sugar before adding the flour
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