Egyptian Shortbread (Ghorayebah)
bakeschool.com · 2011 · 36 cookies
Against 433 shortbread recipes
Less butter than 86% of recipes and no salt, unlike 63%.
How it compares
Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.
- Less butter than 86% of recipes: 65% of the flour weight against the typical recipe's 81%.
- No salt at all, where 63% of recipes use some (most of those 0.4 to 1.2% of the flour weight).
Ingredients (5)
- 200 grams clarified butter (aka ghee or samneh, room temperature)200 g
- 125 grams icing sugar (sifted)125 g
- 1 large egg yolk(s)≈ 18 g
- 310 grams bleached all-purpose flour310 g
- 30 mL brandy (or dark rum or even whiskey or bourbon can work!)≈ 30 g
flour 310 gbatter 683 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.
- Butter65% · 13th percentile · median 81%
- Sugar40% · 55th percentile · median 40%
- Starch0% · 42nd percentile · median 0%
- Salt0% · 18th percentile · median 0.4%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 16 minutes
- median 18 minutes
Keep exploring
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