Shortbread Lab433 recipes
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Double dark chocolate shortbread cookies

Sofi | Broma Bakery · bromabakery.com · 2013 · 20 cookies

Against 433 shortbread recipes

More butter than 96% of recipes and no salt, unlike 63%.

See how all 433 shortbread recipes compare →

Get the method at bromabakery.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 butter than 96% of recipes: 121% 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).
  • More sugar than 77% of recipes: 53% of the flour weight against the typical recipe's 40%.
Butter: 121%, 97th percentileSugar: 53%, 79th percentileStarch: 0%, 42nd percentileSalt: 0%, 18th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 1/2 cup unsalted butter, softened≈ 114 g
  • 1/4 cup confectioner’s sugar≈ 50 g
  • 3/4 cup all-purpose flour≈ 94 g
  • 1/4 cup dark cocoa powder (such as Hershey’s Special Dark cocoa powder)≈ 22 g
  • 1 teaspoon vanilla≈ 4.2 g
  • 1/2 cup dark chocolate chips≈ 85 g

flour 94 gbatter 368 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.

  • Butter121% · 97th percentile
  • Sugar53% · 79th percentile
  • Starch0% · 42nd percentile
  • Salt0% · 18th percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
12 to 15 minutes
median 18 minutes

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

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