|Caster sugar||2 Ounce|
|Fine sugar||1 Tablespoon (To Dredge Top Of Shortbread After Baking)|
1 Line a tin with the paper
2 Preheat the oven to 300°F./ gasmark, 1
3 Put the sieve over the basin.
4 Sieve flour and salt.
5 Add in the butter, cut into small pieces.
6 Rub the butter into flour till the mixture looks like crumbs.
7 Mix in the sugar.
8 Using hands, knead till it forms a ball.
9 Put on floured table or board and knead until quite smooth.
10 Roll out thedough until 1/2 inch thick.
11 Put on prepared tin.
12 Crimp the edges with fingers or back of fork.
13 Prick all over.
14 Bake in cool oven for 1 hour.
15 Cut and let cool.
16 Put the mixture in the mould, pressing well into the scallops.
17 Slice a thin piece off the top, to remove surplus dough,
18 Turn out on tin and bake, but cook 3/4 hour only.
19 Serve as desired.
Serving size Complete recipe
Calories 1721Calories from Fat 822
% Daily Value*
Total Fat 94 g144.6%
Saturated Fat 58 g290%
Trans Fat 0 g
Sodium 271 mg11.29%
Total Carbohydrates 202 g67.3%
Dietary Fiber 4 g16%
Sugars 72 g
Protein 19 g38%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet