Shortbread Lab433 recipes
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Food Processor Rosemary Shortbread

Alexandra Stafford · alexandracooks.com · 2010 · 16 pieces

Against 433 shortbread recipes

More salt than 91% of recipes and more sugar than 82%.

See how all 433 shortbread recipes compare →

Get the method at alexandracooks.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.

  • More salt than 91% of recipes: 1.6% of the flour weight against the typical recipe's 0.4%, about 4 times as much.
  • More sugar than 82% of recipes: 56% of the flour weight against the typical recipe's 40%.
Butter: 89%, 62nd percentileSugar: 56%, 83rd percentileStarch: 0%, 42nd percentileSalt: 1.6%, 92nd percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 2 cups (256 g) all-purpose flour256 g
  • 2/3 cup (134 g) granulated sugar134 g
  • 1 scant tablespoon of finely chopped fresh rosemary (see photo above)≈ 15 g
  • 1 teaspoon plus 1 pinch kosher salt≈ 4 g
  • 1 cup (227 g) unsalted cold butter, cut into 1-inch chunks227 g
  • 1 1/2 tsp. honey≈ 11 g

flour 256 gbatter 646 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 433 recipes. Shaded: the middle half. Tick: the median.

  • Butter89% · 62nd percentile
  • Sugar56% · 83rd percentile
  • Starch0% · 42nd percentile
  • Salt1.6% · 92nd percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
35 to 40 minutes
median 18 minutes

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Nearest by baker's percentages: butter, sugar, starch, salt.

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