Scottish All Butter Toffee & Pecan Shortbread Rounds
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 553 kcal | 28% |
| Fat | 34.9 g | 50% |
| of which saturates | 18.2 g | 91% |
| Carbohydrate | 54.0 g | 21% |
| of which sugars | 21.2 g | 24% |
| Fibre | 4.1 g | — |
| Protein | 4.7 g | 9% |
| Salt | 0.50 g | 8% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
wheat flour contains gluten (with wheatflour , calcium carbonate, iron, niacin, thiamin), butter ( milk ) (32 %), sugar, pecans (7 %), pieces of caramel soft (7 %) (sugar, glucose syrup, butter ( milk ), aroma) , corn starch, rice flour, salt, baking powder : e503, flavour,
- E503Ammonium carbonates
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
76% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Shortbread” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Shortbread cookies”: 3.19 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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