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Gluten Free Lemon Shortbread

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)672.6241
Energy (kCal)21665.4208
Carbohydrates (g)1045.8393
Total fats (g)1801.135
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 150 deg C. | 2. Soften but do not melt the butter. | 3. Mix all ingredients in a food processor until smooth and well combined. | 4. Roll dough on a maize cornflour dusted surface to a 1 cm thickness. Cut into fingers or press out shapes using a cookie cutter. | 5. Place on a baking tray and prick with a fork. | 6. Bake for 25-30 mins until pale but crisp (longer slower baking is the trick with shortbread). | 7. Cool on a wire rack and store in an airtight container. | 8. For Christmas I am going to use almond essence instead of the lemon and dip one end in chocolate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 250 21375.0 982.125 667.875 1800.0
    cornflour 1 1/2 1/2 - - - -
    rice flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    icing sugar 3/4 cup - - - -
    lemon 1 teaspoon grated rind 1.2808 0.4116 0.0486 0.0132

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



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