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Shortbread Cookies mit Lavendel

Original in German

Bake to the roots · baketotheroots.de · 2017 · 32

Against 433 shortbread recipes

Less butter than 98% of recipes.

How German shortbread recipes differ from English ones →

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.

  • Less butter than 98% of recipes: 46% of the flour weight against the typical recipe's 81%.
  • Sugar in the middle half of recipes: 35% of the flour weight against the typical recipe's 40%.
Butter: 46%, 1st percentileSugar: 35%, 36th percentileStarch: 0%, 42nd percentileSalt: 0.6%, 61st percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 120 Butter≈ 120 g
  • 90g Puderzucker90 g
  • 260g Mehl (Type 405)260 g
  • 1/4 TL Salz≈ 1.5 g
  • 2 TL getrockneter Lavendel≈ 10 g
  • 1 TL Abrieb von Bio-Orange≈ 4.9 g
  • 1-2 EL kaltes Wasser≈ 22 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 50g weißer Rohrzucker50 g
  • lila Lebensmittelfarben/a

flour 260 gbatter 508 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.

  • Butter46% · 1st percentile
  • Sugar35% · 36th percentile
  • Starch0% · 42nd percentile
  • Salt0.6% · 61st percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
10 to 11 minutes
median 18 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: butter, sugar, starch, salt.

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