Recipe Details
Ingredients
-
¼cupwhite sugar
-
½cupunsalted butter
-
1cupall-purpose flour
-
⅓cupwhite rice flour
Cooking Directions
-
Preheat oven to 325 degrees F (165 degrees C).
-
Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
-
Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
-
Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
-
Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories276 | |
| % Daily Value * | |
| Total Fat 16g |
20% |
| Saturated Fat 10g |
49% |
| Cholesterol 41mg |
14% |
| Sodium 3mg |
0% |
| Total Carbohydrate 31g |
11% |
| Dietary Fiber 1g |
3% |
| Total Sugars 8g |
|
| Protein 3g |
6% |
| Calcium 9mg |
1% |
| Iron 1mg |
6% |
| Potassium 34mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
