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Classic Scottish Shortbread

PJ Hamel · kingarthurbaking.com · 16 shortbread wedges

Against 433 shortbread recipes

More butter than 99% of recipes and no salt, unlike 63%.

See how all 433 shortbread recipes compare →

Get the method at kingarthurbaking.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 butter than 99% of recipes: 126% of the flour weight against the typical recipe's 81%.
  • No salt at all, where 63% of recipes use some (most of those 0.4 to 1.2% of the flour weight).
Butter: 126%, 100th percentileSugar: 47%, 67th percentileStarch: 0%, 42nd percentileSalt: 0%, 18th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 16 tablespoons (227g) unsalted butter, at room temperature227 g
  • 3/4 cup (85g) confectioners' sugar85 g
  • generous 1/2 teaspoon table salt*n/a
  • 1 cup (89g) rolled oats, old-fashioned or quick-cooking*89 g
  • 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour180 g

flour 180 gbatter 581 g

Baker's percentages

Grams per 100 g of flour, and where that falls among all 433 recipes. Shaded: the middle half. Tick: the median.

  • Butter126% · 100th percentile
  • Sugar47% · 67th percentile
  • Starch0% · 42nd percentile
  • Salt0% · 18th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
35 to 40 minutes
median 18 minutes

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

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