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Scarborough Fair Shortbread

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.5956
Energy (kCal)1025.3175
Carbohydrates (g)50.4692
Total fats (g)92.1432
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put oven rack in middle position and preheat oven to 375 degrees. | 2. Stir together flour, 1/4 cup sugar, salt and chopped herbs, then add butter and stir with a fork until mixture forms a dough. Divide dough in half and pat each half into a 6 1/2 - 7" round on an ungreased baking sheet. Crimp edges of rounds and cut into 8 wedges with a sharp knife. Lightly brush with egg white and arrange 1 leaf of each herb on each wedge. Brush herbs lightly with egg white and sprinkle with remaining sugar. Prick each wedge once with a fork. | 3. Bake until golden brown, 15-17 minutes. Recut wedges while hot, then cool completely on sheet on rack. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 1 cup - - - -
    superfine sugar 1/4 cup 193.5 49.99 0.0 0.0
    superfine sugar 1/2 tablespoon 193.5 49.99 0.0 0.0
    salt 1/8 teaspoon - - - -
    flat leaf parsley 2 teaspoons chopped - - - -
    sage 1/2 teaspoon chopped - - - -
    rosemary 1/2 teaspoon chopped 0.4585 0.0724 0.0116 0.0205
    thyme 1/2 teaspoon chopped 0.40399999999999997 0.0978 0.0222 0.0067
    butter 1/2 cup unsalted softened 813.795 0.0681 0.9648 92.0599
    egg white 1 beaten 17.16 0.2409 3.597 0.0561
    parsley leaf 16 - - - -
    sage leaf 16 - - - -
    rosemary sprig 16 - - - -
    thyme sprig 16 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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