Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly grease a 9-inch square pan or coat with nonstick spray. | 2. Line the pan with aluminum foil, letting the foil overhang two opposing sides of the pan by about 2 inches. | 3. In a medium bowl, thoroughly stir together the flour and cornstarch, set aside. | 4. In a food processor, process the powdered sugar, sugar and lemon zest until the sugar is yellow and zest if finely pulverized, about 3 minutes.stopping and scraping down the bowl several times. Add the butter, salt, lemon juice and lemon extract and process until well blended and fluffy, about 1 minute. | 5. Sprinkle the flour mixture over the butter mixture and process in on/off pulse until well blended and smooth, stopping and scraping down sides of bowl several times. | 6. Turn the dough out onto a large sheet of plastic wrap, pat the dough into a 6" disk. Fold the wrap around the dough. | 7. Refrigerate for 20-23 minutes or until doguh is cool and slightly firmer. | 8. Preheat the oven to 300°F. | 9. Press the dough evenly into the pan. lay a sheet of wax paper on the dough, then press it out the the edges until the top is smooth and flat. | 10. Peel off and discard the paper. | 11. Bake in the middle of the oven 37-40 minutes or until pale golden all over and just slightly darker at the edges. | 12. Transfer the pan to a wire rack and let stand until completely cooled. | 13. Using the overhanging foil as handles, transfer the shortbread to a cutting board. Carefully peel off and discard the foil. | 14. For the icing: In a food processor, combine the sugar, and lemon zest and process until the sugar is lightly colored and zest is finely pulverized. about 1 minutes, stopping and scraping down sides of bowl. | 15. Add enough water a few drops at a time to yield a fluid but not runny icing. | 16. Immediately spread the icing evenly over the shortbread. | 17. Let stand for 5 minutes. | 18. Using a large sharp knife, trim off and discard the uneven edges, work carefully, the shortbread is slightly crumbly. | 19. Wipe the knife clean between cuts. | 20. Cut into 24 fingers -- using a table knife or spatula, carefully separate and lift the fingers, let stand, slightly separated until the icing completely sets, about 1 hour. | 21. Store in a single layer or layered with wax paper in an airtight container for up to 10 days or freeze for up to 1 month. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose white flour	1 1/2	1/2		-	-	-	-
cornstarch	1/3	cup		162.56	38.9419	0.1109	0.0213
sugar	1/2	cup	powdered	233.4	59.861999999999995	0.0	0.0
sugar	2 1/2	tablespoons	granulated	49.9688	9.3762	1.5641	0.78
lemon zest	2	tablespoons	grated	-	-	-	-
butter	3/4	cup	softened	1026.0	47.141999999999996	32.058	86.4
salt	1/4	teaspoon		-	-	-	-
lemon juice	2	teaspoons		5.0325	1.5784	0.0801	0.0549
lemon extract	1/2	teaspoon		0.47	0.16	0.015	0.003
sugar	2	tablespoons	granulated	49.9688	9.3762	1.5641	0.78
lemon zest	1	teaspoon	grated	-	-	-	-
lemon juice	1 1/2	1/2		5.0325	1.5784	0.0801	0.0549
corn syrup	1	teaspoon		20.1048	5.4553	0.0	0.0142
sugar	1	cup	powdered	233.4	59.861999999999995	0.0	0.0

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