Marties Shortbread Food

SMARTIES COOKIES

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• Sift the flour, bicarbonate of soda,baking powder and a pinch of salt into a mixing bowl, then set a side.
• Cream together the butter and sugar until pale and fluffy, then beat in the egg and vanilla.
• Gradually beat in the sifted dry ingredients to form a stiff dough.
• Roll the fough into 20 balls, then place on ungreased baking drays, spaced well apart.(WARNING: THE COOKIES WILL EXPAND LOTS, DO NOT PUT CLOSE TOGETHER!!! )
• Press several Smarties into each ball, flattening the ball slightly.
• Bake for 15 minutes until pale golden brown.
• Leave on trays 2 minutes and remove to cooling racks to cool completely.
• Will keep in an airtight tin for up to 5 days
• NUTRITION:
• PER COOKIE : 253 kcalorices, protein 3g, carbohydrate 35g, fat 12g, saturated fat 7g, fibre 1g, sugar 22g, salt o.47g.

MARTHA'S SCOTTISH SHORTBREAD

Steps:

• Preheat oven to 300 degrees. Coat an 8-inch ceramic shortbread mold with cooking spray; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until well combined. Add flours and mix until just combined and a shaggy dough forms.
• Firmly press dough into mold in an even layer. Bake until edges just begin to turn golden, about 1 hour, 15 minutes. Remove from oven; turn oven off. Let shortbread cool in mold 10 minutes.
• Invert a parchment-lined baking sheet onto back of mold. Carefully re-invert, turning mold onto sheet; lift off mold. Using a sharp knife, cut shortbread into wedges. Separate wedges, then return sheet to oven until shortbread is dry, at least 1 hour. Let cool completely.