Traditional shortbread

Vegetarian, Bento, Cuisine, Recipes, Zoé

(for a little box)
1 egg
250g flour
75g of sugar
180g of butter

Beat the egg.
Mix the flour and the sugar.
Add in the egg and rub in the butter.
On a lightly floured surface roll out the dough to a thickness of about 5 mm.
Cut in squares and prick with a fork.
Transfer on a bakeing tray and chill for 30 min.
In a preheated oven bake the shortbread for 30 to 40 minutes at 180°C.
Dust with caster sugar when still warm.
Store in a airtight container.


One Response to “Traditional shortbread”

  1. Bear’s sandwiches « Experiments in dessertarian cooking Says:

    […] lunch -Sandwich made of Brie, dried tomatoes, lettuce, broccoli spread -Vegan milk bread -2 traditional shortbread biscuits imprinted with love message (I’m terrible, I love to embarrass Bear) -A little box of carrot […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: