Shortbread
jamiegeller.com · 2011
Against 433 shortbread recipes
Less butter than 93% of recipes and more sugar than 82%.
How it compares
Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.
- Less butter than 93% of recipes: 60% of the flour weight against the typical recipe's 81%.
- More sugar than 82% of recipes: 56% of the flour weight against the typical recipe's 40%.
- No salt at all, where 63% of recipes use some (most of those 0.4 to 1.2% of the flour weight).
Ingredients (5)
- 3 cups flour≈ 375 g
- ½ cup sugar≈ 100 g
- ½ cup light brown sugar (packed)≈ 110 g
- 1 egg≈ 50 g
- 2 sticks butter≈ 226 g
flour 375 gbatter 861 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.
- Butter60% · 6th percentile · median 81%
- Sugar56% · 83rd percentile · median 40%
- Starch0% · 42nd percentile · median 0%
- Salt0% · 18th percentile · median 0.4%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 60 minutes
- median 18 minutes
Keep exploring
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Nearest by baker's percentages: butter, sugar, starch, salt.
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