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Allergy-Friendly Vegan Lemon Shortbread

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.6044
Energy (kCal)1085.737
Carbohydrates (g)240.0296
Total fats (g)4.5219
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 180 C / 350°F. | 2. Sift together flours, baking soda and salt until well combined. | 3. Cream butter, vanilla and sugar in the food processor until smooth and creamy. | 4. Add in the dry ingredients and lemon zest and pulse until the mixture forms a workable dough. | 5. If batter is too sticky, just add a pinch more rice flour a little at a time until workable. | 6. Roll out between two pieces of parchment paper to about 2 mm / ¼ inch thick. | 7. Cut with cookie cutters and place on a lined baking sheet. | 8. Bake for 15 minutes - the cookies will yield to the touch slightly and will not be completely hard. | 9. Take out of the oven and leave on the tray for a couple of minutes before placing on a rack to cook and solidify. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white rice flour 1 cup 578.28 126.6054 9.401 2.2436
    tapioca flour 1/2 cup 272.08 67.4044 0.1444 0.0152
    white corn flour 1/2 cup 211.185 44.9572 4.053999999999999 2.2581
    baking soda 1/8 teaspoon 0.0 0.0 0.0 0.0
    sea salt 1 pinch - - - -
    earth balance buttery 3/4 cup - - - -
    vanilla extract 2 teaspoons 24.191999999999997 1.0626 0.005 0.005
    coconut sugar 3/4 cup - - - -
    lemon zest 2 teaspoons chopped - - - -

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



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