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Macadamia and Ginger Shortbread

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)680.4855
Energy (kCal)22382.14
Carbohydrates (g)1059.2477
Total fats (g)1876.8918
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 130C (fan forced). | 2. Spread nuts on a baking tray and cook for 7 to 8 minutes, or until lightly golden and then cool and chop. | 3. Use electric beaters to beat butter and sugar until light and creamy and then add sifted flours, using a butter knife to mix together, then add the ginger and macadamia nuts and mix. | 4. Gather dough together and turn out onto a sheet of non-stick baking paper and press dough out to a 25cm round. | 5. With dough still on the paper, lift it onto a baking tray and use your fingers to pinch the edges to give a fluted effect. | 6. Score dough into wedges and prick with a fork and sprinkle the extra sugar on. | 7. Cook for 35 minutes, or until firm and pale golden. | 8. Cool on tray, dust with icing sugar and then cut into wedges. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    macadamia nut 100 g 718.0 13.82 7.91 75.77
    butter 250 chopped 21375.0 982.125 667.875 1800.0
    caster sugar 1/2 cup - - - -
    plain flour 2 cups - - - -
    rice flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    glace ginger 125 chopped - - - -
    caster sugar 1 tablespoon - - - -

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



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