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Shortbread Biscuits

Lebanese.Chef's picture
  Butter 500 Gram
  Caster sugar 1 Cup (16 tbs)
  Plain flour 8 Cup (128 tbs)
  Blanched almonds 1⁄4 Cup (4 tbs)

Cream the butter until it is white.
Gradually beat in the sugar and continue beating for a further 5 minutes or until the mixture is smooth and creamy.
Mix in the flour and knead by hand.
The dough should be very soft, but if it is too soft for moulding, knead in a little more flour.
Mould the dough into small balls about the size of large walnuts.
Press each ball down to make a flat bottom and place a blanched almond on top.
Place the biscuits on a baking tray (not too close together) and bake in a 300-325°F (150-160°C) oven for 20-30 minutes.
Be careful not to overcook or brown them as they should still be white when they come out of the oven or the taste will deteriorate.

Recipe Summary

Difficulty Level: 
Cook Time: 
25 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 9104 Calories from Fat 3860

% Daily Value*

Total Fat 441 g678.4%

Saturated Fat 262.9 g1314.4%

Trans Fat 0 g

Cholesterol 1075.1 mg358.4%

Sodium 65.2 mg2.7%

Total Carbohydrates 1194 g398%

Dietary Fiber 32.6 g130.3%

Sugars 228.5 g

Protein 84 g167.2%

Vitamin A 250% Vitamin C

Calcium 31.8% Iron 31.4%

*Based on a 2000 Calorie diet

Shortbread Biscuits Recipe