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Shortbread cookie

  • 6
  • EASY
  • 6
  • EASY
  • Calories 208kcals
  • Carbohydrates 24.3g
  • Saturated Fat 7.8g
  • Sugar 10g
  • Protein 2g
  • Fat 12.2g
  • Fibre 0.8g
  • Salt 0g

Nutrition per serving

  • Calories 208kcals
  • Carbohydrates 24.3g
  • Saturated Fat 7.8g
  • Sugar 10g
  • Protein 2g
  • Fat 12.2g
  • Fibre 0.8g
  • Salt 0g

Additional Information

  • Freezable

Ingredients

  • 100g all-purpose flour
  • 90g softened butter
  • 45g sifted confectioners’ sugar
  • 45g sifted confectioners’ sugar
  • 45g dark raisins

Method

  1. Sift the flour with softened butter on a medium setting for 5 mins. Beat the sugar with the flour on a low setting, one part at a time. Dust a pinch of flour onto raisins and then press into the dough. Wrap in wax paper and chill for 1 hr. Preheat the oven to 150C. Allow the dough to warm slightly; knead for 1 min and roll out on a lightly floured board to ¼ inch thickness. Cut with cookie cutters and chill for 30 mins before baking. Bake for 14-20 mins at 180C. Can be made ahead and kept in an airtight container for up to a week.

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