Know what’s on your plate
Shortbread cookie
Calories & nutrition facts
plain, homemade
Nutrition facts
Per 100 g% DV- Calories 560 kcal —
- Protein 5.3 g 11%
- Carbohydrate 55 g 20%
- Fat 35 g 45%
- Saturated fat 22 g 111%
- Fibre 1.5 g 5%
- Sugars 20 g —
- Sodium 393 mg 17%
- Cholesterol 92.6 mg 31%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 295 µg 33%
- Vitamin C 0 mg 0%
- Vitamin D 0.26 µg 1%
- Vitamin E 1 mg 7%
- Vitamin K 3.2 µg 3%
- Thiamin (B1) 0.25 mg 20%
- Riboflavin (B2) 0.19 mg 15%
- Niacin (B3) 2.3 mg 14%
- Pantothenic acid (B5) 0.26 mg 5%
- Vitamin B6 0.02 mg 1%
- Folate (B9) 60.7 µg 15%
- Vitamin B12 0.07 µg 3%
Minerals
- Calcium 17.7 mg 1%
- Iron 2.1 mg 12%
- Magnesium 11.3 mg 3%
- Phosphorus 61.6 mg 5%
- Potassium 61.5 mg 1%
- Zinc 0.37 mg 3%
- Copper 0.07 mg 8%
- Manganese 0.32 mg 14%
- Selenium 16.6 µg 30%
Similar foods
- Plain butter shortbread cookiecommercial506 kcal / 100 g
- Pecan shortbread cookiecommercial542 kcal / 100 g
- Sabléshort bread cookie, homemade474 kcal / 100 g
- Shortbread biscuits456 kcal / 100 g
- Shortbread pastry biscuitfrom bakery484 kcal / 100 g
- Biscuitplain, homemade471 kcal / 100 g
- Biscuit-type shortcakehomemade346 kcal / 100 g
- Jam shortbreadcookie499 kcal / 100 g
- Plain sweet biscuithomemade469 kcal / 100 g
- Butter shortbread biscuitwith butter481 kcal / 100 g
Questions about Shortbread cookie
How do you make shortbread cookies crisp and crumbly?
Rub cold butter into plain flour and sugar until the mixture clumps when pressed, then handle it as little as possible. Chill the shaped dough for about 20 minutes and bake at 160°C for 20–30 minutes, until pale gold at the edges.
Why does shortbread dough crumble when you try to shape it?
The dough can look sandy before it comes together. Press it firmly with your hands; if it still will not hold, work in a little softened butter rather than adding water, which can make the biscuits tough.
How should you store shortbread cookies so they stay crisp?
Cool them completely, then keep them in an airtight tin at room temperature, with baking paper between layers. They usually keep well for around two weeks; freeze them in a sealed container for longer storage.
What goes well with shortbread cookies?
Their buttery, gently sweet flavour pairs well with tea or coffee, and they are often served with strawberries, raspberries or a bowl of fruit. Crumble one over stewed fruit for an easy pudding topping.
Can you make shortbread cookies without butter?
Yes: use a firm plant-based baking block in the same amount as butter, rather than a soft spread, which can make the dough greasy and the biscuits spread. The flavour and crumb will be a little different.
Where does shortbread come from?
Shortbread is strongly associated with Scotland. Its name reflects its “short” texture: in baking, that describes a crumbly biscuit made tender by fat, which limits the development of gluten.
Are shortbread cookies suitable for someone with a wheat or milk allergy?
Traditional shortbread contains wheat flour and butter, so it is not suitable for someone allergic to wheat or milk. Gluten-free flour blends or dairy-free baking blocks can be used in recipes, but check every ingredient for the relevant allergen.
Source: Canadian Nutrient File 6630 · per 100 g · carbohydrate per EU label, fibre excluded
