Buttery Ruby Chocolate Shortbread
Jenna Barnard · butternutbakeryblog.com · 2021 · 10 bars or 16 squares
Against 433 shortbread recipes
More sugar than 83% of recipes.
How it compares
Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.
- More sugar than 83% of recipes: 58% of the flour weight against the typical recipe's 40%.
- Salt in the middle half of recipes: 1% of the flour weight against the typical recipe's 0.4%.
Ingredients (10)
- 1 cup (220g) unsalted butter, room temp220 g
- 1 1/2 cups (170g) powdered sugar170 g
- 1 large egg≈ 50 g
- 1 tsp vanilla bean paste (or vanilla extract)≈ 4.2 g
- 1/4 tsp almond extract≈ 1.1 g
- 1/2 tsp salt≈ 3 g
- 1 cup (100g) almond flour*100 g
- 1 1/2 cups (195g) all purpose flour195 g
- 1 cup (170g) ruby chocolate*170 g
Toppings and extras
Listed, but not counted in the percentages below.
- Sparkling sugar for sprinkling on top (optional)n/a
flour 295 gbatter 913 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.
- Butter75% · 35th percentile · median 81%
- Sugar58% · 84th percentile · median 40%
- Starch0% · 42nd percentile · median 0%
- Salt1% · 76th percentile · median 0.4%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 35 to 40 minutes
- median 18 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, sugar, starch, salt.
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