Shortbread
ショートブレッド
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is the preschool-kitchen take on shortbread: just sugar, vegetable oil and flour, with no butter or egg. Using oil instead of butter keeps it dairy-free and means there is nothing to soften or cream, so the dough comes together in minutes. The cookies bake up crisp and lightly sweet, the kind of plain, crumbly biscuit small children love to hold and nibble. Because the dough is so simple, it is also a nice one to roll out and cut with kids.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Seasonings
- 7.5 gsugar
- 11.3 gvegetable oil
Ingredients
- 30 gflour
Directions
- 1
Mix the sugar and oil together well. Add the sifted flour and fold it in lightly with a rubber spatula until just combined.
- 2
Roll the dough out with a rolling pin, cut it into rectangles with a knife, and prick the surface with a fork.
- 3
Arrange on a baking sheet lined with parchment paper and bake in a toaster oven (or an oven preheated to 170°C / 340°F) for about 25 minutes.
The shortbread is very fragile straight out of the oven, so let it cool completely before plating.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 234 kcal | 468 kcal | 234 kcal |
| Protein | 2.6 g | 5.1 g | 2.6 g |
| Fat | 11.7 g | 23.4 g | 11.7 g |
| Carbohydrates | 30.3 g | 60.6 g | 30.3 g |
| Fiber | 0.8 g | 1.5 g | 0.8 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 6 mg | 12 mg | 6 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 33 mg | 66 mg | 33 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 234 kcal | 2.6 g | 11.7 g | 30.3 g | 0.8 g | 0 g | 6 mg | 0.2 mg | 33 mg |
| 1 adult serving | 468 kcal | 5.1 g | 23.4 g | 60.6 g | 1.5 g | 0 g | 12 mg | 0.3 mg | 66 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
