twice-baked shortbread + other lost recipes
I spend much too much time trying to figure out why some recipes we try out burn a hole in my laptop until I can get them up on the site–sometimes, even a day seems too long to keep something from you, like –and why others can linger for months. Sometimes, I’m just not that into them, but don’t want to admit it publicly and perhaps hurt their feelings, or even yours, if you happen to fall for them. Other times, the pictures just came out horrendously, and oh, we all know an ugly-looking recipe is a hard sell (sorry, big-name food magazine whose October cover picture actually convinced me to buy it).
Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and still warm
- 5 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract or the scrapings from half a vanilla bean
- 1/4 teaspoon salt or a couple pinches of flaky maldon
- 1 1/2 cups (6.75 ounces) all-purpose flour
- Turbinado, Demerara or granulated sugar for sprinkling