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Maple Oats Shortbread

Bake to the roots · baketotheroots.de · 2017 · 21

Against 433 shortbread recipes

More butter than 96% of recipes and more sugar than 84%.

See how all 433 shortbread recipes compare →

Get the method at baketotheroots.de →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 butter than 96% of recipes: 115% of the flour weight against the typical recipe's 81%.
  • More sugar than 84% of recipes: 60% of the flour weight against the typical recipe's 40%.
Butter: 115%, 97th percentileSugar: 60%, 86th percentileStarch: 0%, 42nd percentileSalt: 0.8%, 70th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 1 cup (90g) rolled oats90 g
  • 1 1/2 cups (200g) all-purpose flour200 g
  • 3/4 cup (100g) confectioners’ sugar100 g
  • 1/4 tsp. salt≈ 1.5 g
  • 1 cup (230g) butter, at room temperature230 g
  • 1 tbsp. maple syrup≈ 20 g

flour 200 gbatter 642 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.

  • Butter115% · 97th percentile
  • Sugar60% · 86th percentile
  • Starch0% · 42nd percentile
  • Salt0.8% · 70th percentile

Oven

Temperature
375°F / 190°C
median 350°F
Time
26 to 30 minutes
median 18 minutes

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