Brown Sugar Shortbread
Inspired by techniques from NYT Cooking and King Arthur Baking.
Follows the classic butter shortbread method with light brown soft sugar in the dough for a toffee note and demerara sprinkled on top; because it colours faster, check it from 30 minutes.
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Method
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Free sugars
7.3 g per serving
14.6 % of the 50 g daily maximum · 29.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 20 cm square metal baking tin (not glass), lined with a baking-paper sling
- stand mixer or electric hand whisk
- fork
- sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 207 kcal |
| Protein | 1.6 g |
| Carbohydrate | 24.4 g |
| of which sugars | 7.3 g |
| of which free sugars | 7.3 g |
| Fat | 11.5 g |
| of which saturates | 7.2 g |
| Fibre | 0.4 g |
| Salt | 0.19 g |
Protein per 100 kcal
0.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
