Shortbread
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 516 kcal | 26% |
| Fat | 28.2 g | 40% |
| of which saturates | 16.0 g | 80% |
| Carbohydrate | 58.5 g | 23% |
| of which sugars | 14.7 g | 16% |
| Fibre | 2.7 g | — |
| Protein | 5.7 g | 11% |
| Salt | 0.75 g | 13% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Farine de blé contient Gluten (avec Farine de blé, Carbonate de calcium, Fer, Niacine, Thiamine) - Beurre (Lait) (34 %) _ Sucre en poudre - Fécule de maïs - Farine de riz - Sel - Poudre à lever : Bicarbonate de soude.
The ingredient list is only available in French in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
9% 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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