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Picture of Rosemary And Toasted-Caraway Shortbread
british lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3383 kcal 169 %
  • Fat 192 g 296 %
  • Saturated 117 g 584 %
  • Carbs 379 g 126 %
  • Fiber 9 g 38 %
  • Protein 41 g 82 %
  • Cholesterol 674 mg 225 %
  • Sodium 1046 mg 44 %
  • Calcium 150 mg 15 %
  • Magnesium 86 mg 20 %
  • Potassium 499 mg 11 %
  • Iron 16 mg 89 %
  • Zinc 3 mg 29 %
  • Phosphorus 504 mg 72 %
  • Vitamin A 1635 µg 182 %
  • Vitamin C 1 mg 1 %
  • Thiamin (B1) 2 mg 208 %
  • Riboflavin (B2) 2 mg 145 %
  • Niacin (B3) 19 mg 117 %
  • Vitamin B6 0 mg 19 %
  • Folate equivalent (total) 941 µg 235 %
  • Vitamin B12 1 µg 35 %
  • Vitamin D 1 µg 7 %
  • Vitamin E 7 mg 44 %
  • Vitamin K 17 µg 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Rosemary And Toasted-Caraway Shortbread

Ingredients

  • 1 teaspoon caraway seeds
  • 1 cup (2 sticks) chilled unsalted butter, cut into ½” pieces
  • ½ cup granulated sugar
  • ¼ cup powdered sugar
  • ½ teaspoon kosher salt
  • 2½ cups all-purpose flour
  • 2 teaspoons finely chopped fresh rosemary, plus whole leaves
  • 1 large egg, beaten to blend
  • Coarse sanding sugar (for sprinkling)

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