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.

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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 […]


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