Know what’s on your plate
Shortbread
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 515 kcal —
- Protein 5.3 g 11%
- Carbohydrate 62 g 23%
- Fat 29 g 37%
- Saturated fat 17 g 87%
- Fibre 2.2 g 8%
- Sugars 16 g —
- Sodium 321 mg 14%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 297 µg 33%
- Vitamin C 0 mg 0%
- Vitamin D 0.4 µg 2%
- Vitamin E 1.3 mg 9%
- Thiamin (B1) 0.18 mg 15%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 1.1 mg 7%
- Pantothenic acid (B5) 0.48 mg 10%
- Vitamin B6 0.08 mg 5%
- Biotin (B7) 3.5 µg 12%
- Folate (B9) 14 µg 4%
Minerals
- Calcium 138 mg 11%
- Iron 1.5 mg 8%
- Magnesium 15 mg 4%
- Phosphorus 77 mg 6%
- Potassium 133 mg 3%
- Zinc 0.5 mg 5%
- Copper 0.08 mg 9%
- Manganese 0.61 mg 27%
- Selenium 6 µg 11%
- Iodine 3 µg 2%
Similar foods
- Shortbread cookiescommercially prepared, plain514 kcal / 100 g
- Shortbread biscuits456 kcal / 100 g
- Shortbread pastry biscuitfrom bakery484 kcal / 100 g
- Butter shortbread biscuitwith butter481 kcal / 100 g
- Jam shortbreadcookie499 kcal / 100 g
- Short sweet biscuit479 kcal / 100 g
- Shortcake cookiecommercial480 kcal / 100 g
- Cream crackers445 kcal / 100 g
- Plain butter shortbread cookiecommercial506 kcal / 100 g
- Shortbread doughprepacked, cooked504 kcal / 100 g
Questions about Shortbread
How do you make classic shortbread?
Rub cold butter into plain flour, then mix in caster sugar until the dough just comes together; avoid kneading, which can make it tough. Press into a tin or shape into a round, prick with a fork and score into fingers before baking.
How long and at what temperature should you bake shortbread?
Bake shortbread at 160°C in a conventional oven for about 25–35 minutes, until firm and only lightly golden at the edges. Cut along the score marks while it is still warm, then leave it to cool in the tin.
Why does shortbread spread or lose its shape in the oven?
Warm, soft dough is the usual culprit. Chill shaped shortbread for 20–30 minutes before baking, and handle the dough as little as possible so the butter stays cool.
How should you store shortbread to keep it crisp?
Cool it completely, then keep it in an airtight tin at room temperature, with baking paper between layers. It usually stays crisp for about two weeks; don’t seal it while warm, as trapped steam softens it.
Can you freeze shortbread dough?
Yes. Shape the dough into a flat disc or roll and cut it into fingers, wrap it tightly and freeze for up to three months. Defrost it in the fridge before baking, or bake the shaped pieces from frozen, adding a few minutes.
What goes well with shortbread?
Shortbread is a classic partner for tea or coffee, and its buttery, crumbly texture works well with sharp fruit such as raspberries or lemon curd. Crumble it over stewed fruit or ice cream for an easy dessert topping.
What is the difference between shortbread and shortcake?
Shortbread is a crisp, crumbly biscuit made with butter, flour and sugar. Shortcake is usually softer and more cake-like, often made with a raising agent and served with fruit and cream.
What can you use instead of butter in shortbread?
Use a firm plant-based baking block in the same amount as the butter; soft spread can make the dough greasy and the biscuits spread. The flavour and crumb will differ from traditional butter shortbread.
Source: CoFID (UK) 11-802 · per 100 g · carbohydrate per EU label, fibre excluded
