Eight Layer Shortbread Slices
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 82.5646 |
| Energy (kCal) | 3345.342 |
| Carbohydrates (g) | 435.597 |
| Total fats (g) | 152.0867 |
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Cuisine
European >> UK >> Scottish
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Sift together flour and cornstarch onto a sheet of waxed paper. Set aside. | 2. Beat butter and confectioners' sugar in a medium bowl until blended. | 3. Stir in vanilla. | 4. Gradually beat in flour mixture to make soft dough. | 5. Divide dough in half. | 6. Knead cocoa powder into 1/2 of dough in bowl. | 7. Flatten both doughs; wrap separately in plastic wrap or waxed paper. | 8. Chill 1 hour or until easy to handle. | 9. Roll each batch of dough between 2 sheets of wax paper into 10" square. | 10. Push sides in to make absolutely even, using ruler or long-bladed knife. | 11. If dough becomes too soft or sticky, refrigerate on cookie sheet. | 12. Remove top sheet of wax paper from nonchocolate dough; brush top with egg white. | 13. Remove paper from top of chocolate dough; invert onto nonchocolate dough, matching sides up exactly. | 14. Peel off remaining sheet of wax paper. | 15. Cut into 4 equal strips, each 10 x 2 1/3". | 16. Brush lightly with egg white. | 17. Stack dough strips neatly to make 8 alternating layers. | 18. Wrap stack in plastic wrap. | 19. Chill several hours or overnight. | 20. Dough can be refrigerated for up to 1 week. | 21. Preheat oven to 375 degrees Fahrenheit. | 22. Cut dough crosswise into slices slightly less than 1/4" thick. | 23. Place slices on cookie sheets 1" apart. | 24. Bake 10 minutes. | 25. Transfer cookies to wire rack to cool completely. | 26. Store cookies in tightly covered containers in cool, dry place. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| flour | 2 1/4 | cups | 1301.13 | 284.8622 | 21.1522 | 5.0481 | |
| cornstarch | 1/2 | cup | 243.84 | 58.4128 | 0.1664 | 0.032 | |
| butter | 1 1/4 | cups | 1710.0 | 78.57 | 53.43 | 144.0 | |
| confectioner ' sugar | 1 | cup | - | - | - | - | |
| vanilla | 2 | teaspoons | 24.191999999999997 | 1.0626 | 0.005 | 0.005 | |
| cocoa powder | 1/4 | cup | unsweetened | 49.02 | 12.4485 | 4.2139999999999995 | 2.9455 |
| egg white | 1 | 17.16 | 0.2409 | 3.597 | 0.0561 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.