Scottish Shortbread Mix
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A simple jar mix of flour, powdered sugar and salt. The baker adds softened butter, presses the dough into a pie plate and bakes it low and slow.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup powdered sugar
- 1/4 teaspoon salt
Equipment
- airtight jar
- mixing bowl
Directions
- Add the flour, powdered sugar, and salt to a 1-quart jar in layers, or close them up together in a vacuum bag.
- Attach the baking directions.
Notes
Add: 1 cup softened butter. Knead the butter into the entire package of mix until a soft dough forms. Press firmly and evenly into an 8-inch pie plate or shortbread mold. Bake at 300°F for 1 hour. Remove while still pale and cut into 16 pieces while warm.
Storage: dry mix about 6 to 8 months airtight in a cool, dry place; dough refrigerated, bake within about 3 to 4 days; shortbread airtight 5 to 7 days.
Nutrition
Serving: 32g | Calories: 166kcal | Carbohydrates: 15g | Protein: 1.3g | Fat: 12g | Saturated Fat: 7.3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 128mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 5.5g | Vitamin A: 355IU | Vitamin C: 0mg | Calcium: 5.2mg | Iron: 0.6mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 16 servings from the whole mix with 1 cup softened butter. Brands and portions vary, so use it only as an approximation.
