To 227 g of softened butter, 65 g of fructose was added while stirring with a spatula. Slowly, 199 g of flour and 1.26 g of sodium chloride were stirred into the mixture until it became difficult to mix with a spatula. The mixture was kneaded gently until cracks in the surface began to appear after which it was rolled to a thickness of 38 mm and cut into round samples of approximately 51 mm in size. The samples were heated in an oven at 436 K - 450 K for approximately 600 seconds until gold in color.
Now, you too have enjoyed Patty's delicious shortbread.