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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 shortbreads 15g Recipe makes 60 shortbreads) |
||
| Calories 83 | ||
| Calories from Fat 55 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.2g | 9% | |
| Saturated Fat 3.9g | 19% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 16mg | 5% | |
| Sodium 43mg | 1% | |
| Potassium 7mg | 0% | |
| Total Carbohydrate 6.6g | 2% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 2.0g | ||
| Protein 0.6g | 1% | |
Asian Inspired Coconut Crab Cakes
From: Gumboot Gourmet
On Dec 17, 2007
This is the recipe I have been using for years. Everyone asks for shortbread from me for their Christmas gifts. Because this is a very old recipe it is for hand mixing. If you use a stand mixer you will have to add more flour (about 1 cup), then I am able to roll them out & cut into shapes. The rice flour is the difference!
From: chicagorob
On Jun 9, 2003
Way too much butter! I baked a half recipe and for over 45 minutes and they would not brown or harden. I ended up with some nice material for a crumbly pie crust. Try reducing the butter to 3/4 pounds, that should work.
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