** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes.
3. Pat into a 1/3-inch thick rectangle measuring 11x8x2-inches.
4. Cut into 2x1-inch strips. Place 1 inch apart on ungreased baking sheets.
5. Prick with a fork. Bake at 300 F for 25 minutes or until bottom begins to brown.
6. Cool for 5 minutes; remove to a wire rack to cool completely.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Natural Sweeteners allergies.