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Lavender Shortbread for Summer Berries

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.825
Energy (kCal)900.0
Carbohydrates (g)40.125
Total fats (g)81.82
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat the butter and sugar and lavender essence with an electric whisk until soft and creamy. Work in the flour and rice flour, lemon rind and lavender flowers. | 2. Press the mixture into a round 20cm/8 inch loose-based cake tin and sprinkle with a little sugar. Bake at 160C/320F/gas 3 for 30-35 minutes until light golden. | 3. Mark the shortbread into 12 wedges and then leave to cool in the tin. | 4. Remove very carefully and serve with fresh strawberries or raspberries and whipped lavender cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 100 g unsalted softened 717.0 0.06 0.85 81.11
    caster sugar 50 - - - -
    plain flour 100 - - - -
    rice flour 50 g 183.0 40.065 2.975 0.71
    lemon zest 1 grated - - - -
    lavender 10 drops - - - -
    lavender flower 1 pinch - - - -
    sugar - - - -

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



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