Raspberry Shortbread
Trisha Yearwood · foodnetwork.com · 2018 · 2 dozen cookies
Against 433 shortbread recipes
No salt, unlike 63% of recipes and less sugar than 76%.
How it compares
Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.
- No salt at all, where 63% of recipes use some (most of those 0.4 to 1.2% of the flour weight).
- Less sugar than 76% of recipes: 32% of the flour weight against the typical recipe's 40%.
Ingredients (7)
- 1 cup freeze-dried raspberries≈ 125 g
- 2 sticks (1 cup) good quality salted butter, softened≈ 226 g
- 2 1/4 cups all-purpose flour, plus extra for rolling≈ 281 g
- 1/2 cup confectioners' sugar≈ 60 g
- 1 cup heavy cream≈ 238 g
- 1/4 cup confectioners' sugar≈ 30 g
- Zest and juice of 1 lemonn/a
flour 281 gbatter 960 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% · 48th percentile · median 81%
- Sugar32% · 21st percentile · median 40%
- Starch0% · 42nd percentile · median 0%
- Salt0% · 18th percentile · median 0.4%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 18 minutes
- median 18 minutes
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Nearest by baker's percentages: butter, sugar, starch, salt.
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