Bolachas de aveia e amêndoa
Original in Portuguese
master · teleculinaria.pt · 2017 · 6
Against 499 oatmeal cookie recipes
More oats than 96% of recipes and no leavening, unlike 93%.
How Portuguese oatmeal cookie recipes differ from English ones →
How it compares
Against the typical batch: the median of 499 oatmeal cookie recipes, per 100 g of flour.
- More oats than 96% of recipes: 167% of the flour weight against the typical recipe's 85%, about twice as much.
- No leavening at all, where 93% of recipes use some (most of those 2.4 to 3.8% of the flour weight).
- No egg at all, where 89% of recipes use some (most of those 36 to 53% of the flour weight).
- More sugar than 92% of recipes: 200% of the flour weight against the typical recipe's 135%.
Ingredients (8)
- 100 g flocos de aveia100 g
- 80 g açúcar mascavado80 g
- 70 g amêndoa granulada70 g
- 60 g farinha60 g
- 40 g manteiga40 g
- 40 g mel40 g
- 5 colheres (sopa) sumo laranja≈ 74 g
- 2 colheres (sopa) sumo limão≈ 30 g
flour 60 gbatter 494 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 499 recipes. Shaded: the middle half. Tick: the median.
- Oats167% · 96th percentile · median 85%
- Fat67% · 16th percentile · median 91%
- Sugar200% · 92nd percentile · median 135%
- Egg0% · 5th percentile · median 40%
- Leavening0% · 3rd percentile · median 2.9%
- Salt0% · 7th percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 350°F
- Time
- 10 to 15 minutes
- median 11 minutes
Keep exploring
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Nearest by baker's percentages: oats, fat, sugar, egg, leavening, salt.
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