Shortbread Biscuits: Nutrition and Diet

Generality

Shortbread biscuits are sweet and dry pastry foods.
They have an independent gastronomic purpose; they represent a typical product of secondary meals (snacks) and of the Italian breakfast. They often accompany drinks such as tea, milk or juices.

They contain roughly three parts of flour, two parts of butter, one part of sugar and two yolks for every 2 kilograms of dough; characteristic elements such as lemon peel, vanilla, fine salt, cocoa, etc. can also be added to the basic ingredients.
There are many types of shortcrust pastry biscuits; they are distinguished by:

• Shape and size.
• Recipe / Type of shortcrust pastry.
• Characteristic ingredients (flavors, dyes, etc.).
• Nutritional characteristics.

Shortcrust pastry biscuits have a significant caloric intake and non-negligible chemical characteristics; due to the metabolic impact they exert, these foods must be consumed in limited quantities and frequency.

Types

As anticipated, shortcrust pastry cookies can be classified according to different criteria.