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Shortbread gingembre

Original in French

cuisine en folie · chefsimon.com · 2022 · 8 personnes

Against 433 shortbread recipes

More starch than 92% of recipes.

How French shortbread recipes differ from English ones →

Get the method at chefsimon.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 starch than 92% of recipes: 15% of the flour weight against the typical recipe's 0%.
  • Butter in the middle half of recipes: 77% of the flour weight against the typical recipe's 81%.
Butter: 77%, 38th percentileSugar: 39%, 47th percentileStarch: 15%, 92nd percentileSalt: 0.2%, 42nd percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 200g de beurre mou200 g
  • 100g de sucre en poudre100 g
  • 1 bonne pincée de fleur de sel≈ 0.4 g
  • 260g de farine tamisée260 g
  • 40g de fécule de maïs tamisée40 g
  • 1 cuillère à café de gingembre en poudre≈ 2.6 g
  • 1 cuillère à café d'arôme vanille liquide≈ 4.2 g

flour 260 gbatter 607 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.

  • Butter77% · 38th percentile
  • Sugar39% · 47th percentile
  • Starch15% · 92nd percentile
  • Salt0.2% · 42nd percentile

Oven

Temperature
not stated
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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