Translation of shortbread in Spanish:


galleta dulce de mantequilla, n.

Pronunciation /ˈʃɔːtbrɛd//ˈʃɔrtˌbrɛd/


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    galleta dulce de mantequilla
    • These substantial cookies, which taste a bit like shortbread, are perfect for dunking in all-natural peanut or hempnut butter.
    • Offer cinnamon buns, shortbread, hot cider and coffee throughout the day and soup and bread at lunchtime.
    • Meanwhile, supermarket chain Tesco's toffee fudge shortbread contained 2.5g of the fat.
    • I vividly recall the rich aroma of warm treacle scones, the sight of Scotch pancakes being flipped over, the taste of sticky jam tarts and the crunch of sugar-topped shortbread.
    • When I'm tired, I eat roasted peppers, rice pudding, shortbread biscuits dunked in tea.
    • Never substitute margarine for the butter, since the whole point of shortbread is its buttery taste.
    • Fresh pasta, oatcakes and shortbread are made on the premises, and game, seafood and salads are prepared from scratch.
    • When Helen Dean first made shortbread in her Huntly kitchen to help raise funds for her husband's local pipe band, she never dreamt that it would be the start of a multinational company.
    • I crumbled a piece of my shortbread cookie with my thumb.
    • Some posh wafers might be good here, or, if you can be bothered, some homemade shortbread, baked really thin and crisp.
    • These cookies are probably better classified as shortbread.
    • Celeste came back with two slices of pizza and a plate of shortbread sugar cookies.
    • We gave him a box of Scottish shortbread wrapped in eucalyptus leaves to show our gratitude, and to make some sort of bizarre cross-cultural statement.
    • Kate makes Christmas shortbread - she finds a little rice flour mixed in makes a smoother biscuit.
    • He describes the market for shortbread as seasonal, although it is sold year round in Japan, Australia, Canada and Hong Kong.
    • The origin of the name of these dainty shortbread biscuits is interesting.
    • She serves it with cinnamon-flavoured shortbread.
    • Managing director Paul Grant believes the company's growth since its beginnings in 1995 can be likened to the success of a certain well-known brand of shortbread.
    • There is also a porridge spurtle, potato masher and an array of tart tins and baking sheets - one baking tin being specifically for the weekly batch of shortbread.
    • The shortbread is made of flour, butter, and sugar, bound with milk or an egg, and optionally flavoured with almond or caraway seeds.