Vanilla Shortbread Biscuits Nigella Recipe

Posted by
Rate It!
Vanilla Shortbread Biscuits Nigella
Add your photo!
Ingredients
5
Count
Nutrition
993
Calories
Total time
40
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. 1. Preheat the oven to 160°C/gas mark 3.
  2. 2. Put the icing sugar, plain flour and cornflour into the bowl of a food processor fitted with the double-bladed knife and give them a quick blitz (just to save you sieving, which is my most-hated job in the kitchen) before adding the butter along with the vanilla seeds you’ve scraped out of a pod. (I find the easiest way to do this is by cutting the pod in half across, and then splitting each short half lengthwise and prising out the seeds with the point and edge of a sharp knife. Don’t even think of throwing the deseeded bits of pod away: stash them in a jar of caster to use next time a recipe requires vanilla sugar.).
  3. 3. Process again until the soft mixture coheres and begins to form a ball, loosely clumping around the blade. Turn this out on to a Swiss roll tin and press to form an even (or as even as you can make it) layer, using fingers or the back of a spoon, or both. Be patient: I promise you it will fit smoothly.
  4. 4. Using the tip of a sharp knife cut the pressed-out shortbread into fingers. I make two incisions lengthways – ie to form three layers – and then make ten cuts down – so that you end up with eleven fingers per layer. Obviously, the aim should be to cut at regular intervals but don’t start getting your ruler out. Just go by eye: uniformity is the province of the conveyer belt not of home cooking. Use the tines of a fork to make little holes in each marked-out biscuit: I press down about three times, diagonally, on each finger.
  5. 5. Now that you’ve pressed, incised, and punctured, slide the Swiss roll tin into the oven and bake for about 20–25 minutes, by which time the shortbread will be pale still, but not doughy. Expect a little goldenness around the edges, but shortbread should be not crisp but melting. Remove the tin from the oven and let cool for 10 minutes or so, before removing, with a palette knife and your fingers, to a wire rack. Sprinkle with sugar and leave them to cool completely before storing in a tin.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 993 Kcal (4157 kJ)
Calories from fat 579 Kcal
% Daily Value*
Total Fat 64.33g 99%
Cholesterol 143.33mg 48%
Sodium 1047mg 44%
Potassium 147mg 3%
Total Carbs 98g 33%
Sugars 8.67g 35%
Dietary Fiber 5.33g 21%
Protein 9g 18%
Vitamin A 0.7mg 22%
Iron 4mg 22%
Calcium 155.3mg 16%
Amount Per 100 g
Calories 496.5 Kcal (2079 kJ)
Calories from fat 289.5 Kcal
% Daily Value*
Total Fat 32.17g 99%
Cholesterol 71.67mg 48%
Sodium 523.5mg 44%
Potassium 73.5mg 3%
Total Carbs 49g 33%
Sugars 4.33g 35%
Dietary Fiber 2.67g 21%
Protein 4.5g 18%
Vitamin A 0.3mg 22%
Iron 2mg 22%
Calcium 77.7mg 16%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 24.4
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top