Gestempelte Zitrus Shortbread Cookies
Original in German
Bake to the roots · baketotheroots.de · 2020 · 24
Against 433 shortbread recipes
More starch than 92% of recipes.
How it compares
Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.
- More starch than 92% of recipes: 15% of the flour weight against the typical recipe's 0%.
- Butter in the middle half of recipes: 89% of the flour weight against the typical recipe's 81%.
Ingredients (10)
- 230g weiche Butter230 g
- 100g Zucker (fein)*100 g
- 1 TL Vanille Extrakt*≈ 4.2 g
- 1/2 TL Zitronenaroma*Abrieb von 1/2 Bio-OrangeAbrieb von 1/2 Bio-Zitrone≈ 2.5 g
- 260g Mehl (Type 550)*260 g
- 40g Speisestärke*40 g
- 1/4 TL Salz≈ 1.5 g
Toppings and extras
Listed, but not counted in the percentages below.
- 60g Puderzucker*60 g
- 1 EL Butter, geschmolzen≈ 14 g
- 2-3 TL Zitronensaft plus ggf. mehrAbrieb von 1/2 Bio-Zitrone≈ 12 g
flour 260 gbatter 638 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% · 61st percentile · median 81%
- Sugar39% · 47th percentile · median 40%
- Starch15% · 92nd percentile · median 0%
- Salt0.6% · 61st percentile · median 0.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 12 to 14 minutes
- median 18 minutes
Keep exploring
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Nearest by baker's percentages: butter, sugar, starch, salt.
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