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Receita de Shortbread de castanha do Pará

Original in Portuguese

Elaine · comidaereceitas.com.br

Against 433 shortbread recipes

More salt than 98% of recipes.

See how all 433 shortbread recipes compare →

Get the method at comidaereceitas.com.br →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 salt than 98% of recipes: 2.4% of the flour weight against the typical recipe's 0.4%, about 6 times as much.
  • Sugar in the middle half of recipes: 36% of the flour weight against the typical recipe's 40%.
Butter: 80%, 46th percentileSugar: 36%, 41st percentileStarch: 0%, 42nd percentileSalt: 2.4%, 99th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 200g de manteiga sem sal200 g
  • 1/2 xícara (chá) de castanhas do pará≈ 119 g
  • 2 xícaras (chá) de farinha de trigo≈ 250 g
  • 3/4 de xícara (chá) de açúcar de confeiteiro≈ 90 g
  • 1 colher (chá) de sal≈ 6 g

flour 250 gbatter 665 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
  • Sugar36% · 41st percentile
  • Starch0% · 42nd percentile
  • Salt2.4% · 99th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
not stated
median 18 minutes

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

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