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Caramel Shortbread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)74.4919
Energy (kCal)2388.5995
Carbohydrates (g)101.352
Total fats (g)199.0144
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat 1/2 cup butter and 1/4 cup sugar until pale. | 2. Add flour and ground almonds to form a soft dough. | 3. Press dough into a 8 inch square pan that has been greased,lined with parchment paper. | 4. BakeBake shortbread at 350 for 20 to 25 minutes,or untilpale golden brown. | 5. Leave in pan until cool. | 6. To Make Topping: Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat. | 7. Bring to a boil,stirring constantly. | 8. Boil for 5 to 7 minutes until it has thickened and has a pale caramel color. | 9. Spread caramel on cooled shortbread, and let set about 40 minutes. | 10. Melt chocolate over low heat. | 11. Spread melted chocolate on top of caramel and sprinkle on toasted almonds. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 cup 684.0 31.428 21.372 57.6
    white sugar 1/4 cup 193.5 49.99 0.0 0.0
    purpose flour 1 cup 201.7333 0.0 44.88 1.1333
    almond 1/4 cup ground 481.78 0.0 0.0 54.5
    butter 3/4 cup 684.0 31.428 21.372 57.6
    white sugar 1/2 cup 193.5 49.99 0.0 0.0
    golden syrup 3 tablespoons 201.7333 0.0 44.88 1.1333
    milk 1 can sweetened condensed 827.5862 19.934 8.2399 85.7811
    high milk chocolate 8 ounces 201.7333 0.0 44.88 1.1333
    almond 1/3 cup toasted sliced 481.78 0.0 0.0 54.5

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



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