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Scottish Bakers Shortbreads 1959

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)94.889
Energy (kCal)4475.28
Carbohydrates (g)552.2574
Total fats (g)232.6436
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cream the butter and sugar very well. | 2. Sift the flours after measuring and combine together. | 3. Add flours to creamed mixture very gradually blending well after each addition. | 4. Knead on bread board for ten minutes. | 5. Lightly flour the bread board and roll our to 1/4 to 1/2 inch thick. | 6. Cut into rounds with a cookie cutter and place on ungreased cookie sheet. | 7. Prick gently with a fork. | 8. Cover lightly and chill for an hour. | 9. This lets the gluten in the flour rest and relax from all the kneading. | 10. Bake in preheated 300 degree oven for 30 to 40 minutes, depends on your oven. | 11. Bake until light tan in colour. | 12. Remove from oven and onto a wire rack. | 13. Store in a air tight container in a warm place.( cupboard). | 14. Allow to mellow and age for 1 to 2 weeks. | 15. Should make 4 dozen cookies. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 cups 2736.0 125.712 85.488 230.4
    superfine sugar 1 1/2 cups 1161.0 299.94 0.0 0.0
    purpose flour 4 cups - - - -
    rice flour 1 cup 578.28 126.6054 9.401 2.2436
    salt 1 dash - - - -

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



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