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Ginger Shortbread

Ina Garten · foodnetwork.com · 2015 · 20 to 24 cookies

Against 433 shortbread recipes

Close to the middle of 433 shortbread recipes on every ingredient.

See how all 433 shortbread recipes compare →

Get the method at foodnetwork.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.

  • Salt in the middle half of recipes: 0.9% of the flour weight against the typical recipe's 0.4%.
  • Sugar in the middle half of recipes: 46% of the flour weight against the typical recipe's 40%.
Butter: 78%, 40th percentileSugar: 46%, 64th percentileStarch: 0%, 42nd percentileSalt: 0.9%, 73rd percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 3/4 pound (3 sticks) unsalted butter, at room temperature340 g
  • 1 cup sugar, plus extra for sprinkling≈ 200 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 3 1/2 cups all-purpose flour≈ 438 g
  • 1 teaspoon kosher salt≈ 4 g
  • 3/4 cup minced crystallized ginger (not in syrup)≈ 94 g

flour 438 gbatter 1080 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.

  • Butter78% · 40th percentile
  • Sugar46% · 64th percentile
  • Starch0% · 42nd percentile
  • Salt0.9% · 73rd percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
20 to 25 minutes
median 18 minutes

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

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