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Buckwheat Shortbread Cookies with Cocoa Nibs

bakeschool.com · 2018 · 48 cookies

Against 433 shortbread recipes

Close to the middle of 433 shortbread recipes on every ingredient.

See how all 433 shortbread recipes compare →

Get the method at bakeschool.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.

  • Butter in the middle half of recipes: 73% of the flour weight against the typical recipe's 81%.
  • Sugar in the middle half of recipes: 43% of the flour weight against the typical recipe's 40%.
Butter: 73%, 33rd percentileSugar: 43%, 59th percentileStarch: 0%, 42nd percentileSalt: 0.3%, 46th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 190 grams bleached all-purpose flour190 g
  • 125 grams buckwheat flour125 g
  • 230 grams unsalted butter (softened)230 g
  • 135 grams granulated sugar135 g
  • 1.25 mL Diamond Crystal fine kosher salt≈ 0.9 g
  • 45 grams cacao nibs45 g
  • 7.5 mL pure vanilla extract≈ 6 g

flour 315 gbatter 732 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.

  • Butter73% · 33rd percentile
  • Sugar43% · 59th percentile
  • Starch0% · 42nd percentile
  • Salt0.3% · 46th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
14 minutes
median 18 minutes

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