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Canadian Maple Shortbread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.63
Energy (kCal)3070.56
Carbohydrates (g)456.8508
Total fats (g)119.8132
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Maple butter: In a small saucepan, bring the maple syrup to a boil and reduce by half (this should take about 15 minutes) Remove from heat and let it stand at room temp. | 2. When it is cool, add the butter and stir or gently whisk until well blended. | 3. Place in frigde until firm. | 4. This makes about 3/4 cup. | 5. Shortbread: In a food processor or blender, combine the maple butter, flour and salt. | 6. Use the pulse setting to combine well the ingredients. | 7. Take it out of the blender/food processor and shape it into a ball. | 8. Flatten it to a disc shape. | 9. Wrap in plastic and refrigerate until well chilled. | 10. Preheat oven to 350F and position rack to centre of oven. | 11. Remove dough from the fridge and roll it out to about 1/4 inch thickness. | 12. Cut dough into desired shapes (I use a maple leaf shaped cookie cutter... very Canadian, eh?) Place cookies on ungreased cookie sheet and bake until slightly golden brown (about 10-15 min, depending on your oven). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    maple syrup 2/3 cup 546.0 140.784 0.084 0.126
    butter 1 cup 1368.0 62.856 42.744 115.2
    butter 3/4 cup 1368.0 62.856 42.744 115.2
    flour 2 cups 1156.56 253.2108 18.802 4.4872
    salt 1 pinch - - - -

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

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