Ingredients
2 c. all-purpose flour
1/2 c. confectioners sugar
1 c. butter, softened
5 egg yolks
1 tsp. vanilla extract
1/2 c. semi-sweet chocolate chips
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Sift flour and confectioners sugar into bowl. Cut in butter until crumbly. Add egg yolks and vanilla. Mix well. Stir in chocolate chips. Spread in a 9 x 9-inch baking dish. Bake at 300° for 40 to 45 minutes or until light brown. Remove to wire rack to cool. Cut into bars. Yields 27 bars.
“The principal effects of fat substitutes on shortbread cookie attributes were higher moisture content, greater toughness, and lower specific volume.”
fat substitutes → affect → shortbread cookie attributes
“Low-fat shortbread cookies were prepared using combinations of carbohydrate-based fat substitutes (Litesse, N-Flate, Rice * Trin, Stellar, or Trim-choice) and emulsifiers (diacetyl-tartaric esters of monoglycerides [DATEM], glycerol monostearate [GMS], or sodium stearoyl-2-lactylate [SSL]).”
low-fat shortbread cookies → prepared using → combinations of carbohydrate-based fat substitutes and emulsifiers
“The principal effects of fat substitutes on shortbread cookie attributes were higher moisture content, greater toughness, and lower specific volume.”
low-fat shortbread cookies → showed → higher moisture content, greater toughness, and lower specific volume
“Low-fat shortbread cookies were prepared using combinations of carbohydrate-based fat substitutes (Litesse, N-Flate, Rice * Trin, Stellar, or Trim-choice) and emulsifiers (diacetyl-tartaric esters of monoglycerides [DATEM], glycerol monostearate [GMS], or sodium stearoyl-2-lactylate [SSL]).”
low-fat shortbread cookies → prepared using → combinations of carbohydrate-based fat substitutes and emulsifiers