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Bessie’s Scottish Shortbread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)272.4471
Energy (kCal)6511.8179
Carbohydrates (g)511.4925
Total fats (g)412.6245
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1.  Mix the sugar and butter - cream together like a big ball of butter. | 2. 2.  Add cornstarch and a little flour. | 3. 3.  Pile the rest of the flour on wax paper laid on table. | 4. 4.  Put the ball of butter and sugar in the middle of flour and put a hollow in the centre and fill it with flour. | 5. 5.  Knead the mixture together until you use all the flour on the table. | 6. 6.  Halve it and put each half into an 8” bake pan.  About 1 1/2 inch tall.  Beat it with your fist into the pan. | 7. 7. Fork it all the way to the bottom. | 8. 8.  Score it to break it easier. | 9. 9.  Always break it, never cut it. | 10. 10.  Cook @ 350 degrees F for 1 hour, until it is lightly browned. | 11. 11.  Cool on a rack upside down. | 12. 12.  Ziplock it to keep fresh after it cools. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 lb unsalted 2585.5259 118.7981 80.7863 217.7285
    margarine 1/2 cup 811.0319999999999 1.0152 1.0152 90.804
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    flour 6 cups unsifted 2187.36 160.8768 190.5624 104.07600000000001
    cornstarch 1/4 cup 121.92 29.2064 0.0832 0.016

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



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