Toasted Flour Shortbread
Sarah Jampel · kingarthurbaking.com · 30 / about 30 cookies
Against 433 shortbread recipes
More sugar than 94% of recipes and more salt than 94%.
How it compares
Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.
- More sugar than 94% of recipes: 73% of the flour weight against the typical recipe's 40%.
- More salt than 94% of recipes: 1.9% of the flour weight against the typical recipe's 0.4%, about 4.5 times as much.
- Butter in the middle half of recipes: 71% of the flour weight against the typical recipe's 81%.
Ingredients (9)
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour240 g
- 2/3 cup (70g) pecans, optional70 g
- 12 tablespoons (170g) unsalted butter, softened170 g
- 2/3 cup (132g) granulated sugar132 g
- 3/4 teaspoon table salt≈ 4.5 g
- 1 large egg≈ 50 g
- 1 teaspoon King Arthur Pure Vanilla Extract≈ 4.2 g
- 1 large egg, lightly beaten≈ 50 g
- 3 to 4 tablespoons (43g to 57g) coarse sparkling sugar43 g
flour 240 gbatter 764 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.
- Butter71% · 27th percentile · median 81%
- Sugar73% · 95th percentile · median 40%
- Starch0% · 42nd percentile · median 0%
- Salt1.9% · 95th percentile · median 0.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 8 to 10 minutes
- median 18 minutes
Keep exploring
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