Cooking in progress....

Browned Butter Ginger Shortbread

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)62.4196
Energy (kCal)2562.96
Carbohydrates (g)324.5964
Total fats (g)120.0472
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter in saucepan over medium heat and do not take your eyes off it. Watch it carefully as it begins to separate and brown and smell richly nutty. Immediately remove from heat and allow to cool to room temperature. | 2. Cream the cooled butter and make sure to include all the rich goodness from the bottom of the saucepan. | 3. Add the icing sugar and slowly cream together. | 4. Add the flour and mix just until incorporated. | 5. Add the ginger and mix just until evenly distributed in dough. | 6. Turn the dough out onto an 18" x 12" sheet of parchment paper. Form into an 18" long and 1 1/2" diameter round or rectangular log. Wrap in the parchment paper and refrigerate for 2 hours. | 7. Working fairly quickly, remove from parchment paper and with a sharp knife slice into 1/4" disks or rectangles and place 1/2" apart on parchment papered baking sheets. | 8. Bake 8-10 min at 375°F (190°C) until bottoms are just turning golden. | 9. Cool on rack and keep in airtight container or freeze and serve as needed. | ---------------------------------------------------------------------------
    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
    icing sugar 3/4 cup - - - -
    flour 2 cups 1156.56 253.2108 18.802 4.4872
    ginger 1/2 cup chopped candied 38.4 8.5296 0.8736 0.36

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

    Similar Recipes by Processes Similar Recipes by Category Composition