Shortbread citron & graines de pavot (sablés fondants, faciles)
Original in French
Amour de cuisine · amourdecuisine.fr · 2025 · 50 pieces
Against 433 shortbread recipes
Less sugar than 92% of recipes and more starch than 88%.
How it compares
Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.
- Less sugar than 92% of recipes: 25% of the flour weight against the typical recipe's 40%.
- More starch than 88% of recipes: 12% of the flour weight against the typical recipe's 0%.
- No salt at all, where 63% of recipes use some (most of those 0.4 to 1.2% of the flour weight).
Ingredients (10)
- 220 gr de beurre à temperature ambiante220 g
- 65 gr de sucre glace65 g
- 1 c. à café d'extrait de vanille≈ 4.2 g
- zeste de citronn/a
- 30 gr de maïzena30 g
- 260 gr de farine260 g
- 1 c. à soupe de graines de pavot≈ 15 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 c. à café de jus de citron≈ 4.9 g
- 1 c. à café de lait≈ 5 g
- sucre glace (selon le besoin)n/a
flour 260 gbatter 594 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.
- Butter85% · 58th percentile · median 81%
- Sugar25% · 7th percentile · median 40%
- Starch12% · 89th percentile · median 0%
- Salt0% · 18th percentile · median 0.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 12 to 15 minutes
- median 18 minutes
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