Vermont Maple Shortbread
Charlotte Rutledge · kingarthurbaking.com · 16 shortbread wedges
Against 433 shortbread recipes
More salt than 95% of recipes.
How it compares
Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.
- More salt than 95% of recipes: 2% of the flour weight against the typical recipe's 0.4%, about 5 times as much.
- Sugar in the middle half of recipes: 48% of the flour weight against the typical recipe's 40%.
Ingredients (8)
- 16 tablespoons (227g) unsalted butter, room temperature, at least 65°F227 g
- 3/4 cup (117g) maple sugar117 g
- 1 teaspoon table salt≈ 6 g
- 1/4 teaspoon natural maple flavor, optional, for enhanced flavor≈ 1.2 g
- 1/4 teaspoon vanilla-butternut flavor, optional, for enhanced flavor≈ 1.1 g
- 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour300 g
- 1 cup (113g) chopped pecans or walnuts, optional113 g
- scant 2 tablespoons (28g) maple syrup28 g
flour 300 gbatter 793 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.
- Butter76% · 36th percentile · median 81%
- Sugar48% · 71st percentile · median 40%
- Starch0% · 42nd percentile · median 0%
- Salt2% · 96th percentile · median 0.4%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 25 to 30 minutes
- median 18 minutes
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