Directions:
- Preheat oven to 300 degrees F (150 degrees C). Line 2 8-inch cake pans with parchment paper.
- Place the butter and sugar into a bowl, and mix with a wooden spoon until the mixture is soft, creamy, and thoroughly blended. Stir in the rye and corn flours, and divide the dough into 2 pieces. Press each piece of dough evenly into a prepared cake pan. Using a fork, prick 7 or 8 rows of shallow little holes into the top of each cake. Sprinkle the tops of the cakes with colored sugar, if desired.
- Bake in the preheated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour.
- Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed cookie tin or container lined with parchment or waxed paper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1751.82 Kcal (7335 kJ) | ||
| Calories from fat | 860.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 95.64g | 147% | |
|---|---|---|---|
| Cholesterol | 244.03mg | 81% | |
| Sodium | 47.27mg | 2% | |
| Potassium | 1166.26mg | 25% | |
| Total Carbs | 217.78g | 73% | |
| Sugars | 109.83g | 439% | |
| Dietary Fiber | 32.43g | 130% | |
| Protein | 24.18g | 48% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 9.5mg | 53% | |
| Calcium | 204.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 461.01 Kcal (1930 kJ) | ||
| Calories from fat | 226.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.17g | 147% | |
|---|---|---|---|
| Cholesterol | 64.22mg | 81% | |
| Sodium | 12.44mg | 2% | |
| Potassium | 306.91mg | 25% | |
| Total Carbs | 57.31g | 73% | |
| Sugars | 28.9g | 439% | |
| Dietary Fiber | 8.53g | 130% | |
| Protein | 6.36g | 48% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 2.5mg | 53% | |
| Calcium | 53.9mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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