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Shortbreads à la noix de pécan

Original in French

Déliacious · chefsimon.com · 2018 · 4 personnes

Against 433 shortbread recipes

More sugar than 87% 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 sugar than 87% of recipes: 63% of the flour weight against the typical recipe's 40%.
  • Butter in the middle half of recipes: 71% of the flour weight against the typical recipe's 81%.
Butter: 71%, 27th percentileSugar: 63%, 88th percentileStarch: 0%, 42nd percentileSalt: 0.3%, 46th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 60 g farine de blé60 g
  • 60 g farine sans gluten (fécule de maïs et riz ici)60 g
  • 20 g noix de pécan20 g
  • 85 g margarine vegan85 g
  • 60 g sucre canne blond60 g
  • 15 g muscovado15 g
  • 1 pincée sel≈ 0.4 g

flour 120 gbatter 300 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.

  • Butter71% · 27th percentile
  • Sugar63% · 88th percentile
  • Starch0% · 42nd percentile
  • Salt0.3% · 46th percentile

Oven

Temperature
not stated
median 350°F
Time
20 minutes
median 18 minutes

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