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Creme Brulee Shortbread

baking-sense.com · 2015 · 48 cookies

Against 433 shortbread recipes

More sugar than 84% of recipes.

See how all 433 shortbread recipes compare →

Get the method at baking-sense.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.

  • More sugar than 84% of recipes: 60% of the flour weight against the typical recipe's 40%.
  • No starch, like 83% of recipes.
Butter: 80%, 46th percentileSugar: 60%, 86th percentileStarch: 0%, 42nd percentileSalt: 0.3%, 46th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 16 oz unsalted butter (room temperature)454 g
  • 8 oz granulated sugar (1 cup)227 g
  • 20 oz all purpose flour (4 cups, see note)567 g
  • ¼ teaspoon salt≈ 1.5 g
  • 4 oz granulated sugar (1/2 cup, for caramel topping)113 g

flour 567 gbatter 1362 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.

  • Butter80% · 46th percentile
  • Sugar60% · 86th percentile
  • Starch0% · 42nd percentile
  • Salt0.3% · 46th percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
20 minutes
median 18 minutes

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

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