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Gluten Free Melt-In-Your-Mouth Shortbread

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.6254
Energy (kCal)1848.12
Carbohydrates (g)232.1602
Total fats (g)88.6756
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. NOTE #1 - See the variation on the dough by Chef #1178009. | 2. NOTE #2 - SEE NEW WAY TO BAKE THESE, FROM DreamoBway, LISTED IN MY DESCRIPTION ABOVE. | 3. NOTE #3 - SEE NEW USE FOR THIS COOKY LISTED IN MY DESCRIPTION ABOVE AS "UPDATE(12//15/09)". | 4. Sift cornstarch, sugar and rice flour together. | 5. Add butter. | 6. Mix with hands until soft dough forms. Refrigerate one hour. | 7. Shape dough into 1" balls. | 8. Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork. | 9. Bake at 300ºF(150ºC) for 20-25 minutes or until edges are lightly browned. | 10. VARIATIONS: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly. | 11. Mix in 2 tbls. finely chopped citrus peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cornstarch 1/2 cup 243.84 58.4128 0.1664 0.032
    icing sugar 1/2 cup - - - -
    rice flour 1 cup 578.28 126.6054 9.401 2.2436
    butter 3/4 cup 1026.0 47.141999999999996 32.058 86.4

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



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