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Welsh Sunday Shortbread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)67.735
Energy (kCal)4537.62
Carbohydrates (g)566.4228
Total fats (g)231.4072
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cream butter thoroughly adding sugar and working together until well mixed. | 2. Add nuts; mix. | 3. Sift flour and gradually work it into mixture until the consistency of short pastry. | 4. Do not roll dough, but press lightly into two round cakes. | 5. Place on greased cookie sheet. | 6. Pinch edges neatly with thumb and finger to form a small ridge. | 7. Cover cakes with raspberry jam. | 8. With fork, jab tops of cakes thoroughly. | 9. Bake in 400°oven for 20 minutes. | 10. Drizzle glaze over warm cakes. | 11. Cut each into 4 wedges. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 cup 1368.0 62.856 42.744 115.2
    flour 2 cups 1156.56 253.2108 18.802 4.4872
    walnut 1/2 cup chopped 963.56 0.0 0.0 109.0
    raspberry jam 1 cup seedless 889.6 220.352 1.1840000000000002 0.22399999999999998
    sugar 1/2 cup granulated 159.9 30.004 5.005 2.496
    confectioner ' sugar 1/2 cup - - - -
    almond extract 1/2 teaspoon - - - -
    hot water 2 1/2 1/2 0.0 0.0 0.0 0.0

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



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