Shortbread Lab433 recipes
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Shortbread-Eisbären

Original in German

GU · kuechengoetter.de · ZUTATEN für ca. 30 Stück

Against 433 shortbread recipes

More starch than 84% of recipes and less butter than 77%.

How German shortbread recipes differ from English ones →

Get the method at kuechengoetter.de →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 starch than 84% of recipes: 5.3% of the flour weight against the typical recipe's 0%.
  • Less butter than 77% of recipes: 67% of the flour weight against the typical recipe's 81%.
  • Salt in the middle half of recipes: 1% of the flour weight against the typical recipe's 0.4%.
Butter: 67%, 18th percentileSugar: 33%, 28th percentileStarch: 5.3%, 85th percentileSalt: 1%, 76th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 300 g Mehl300 g
  • 2 gehäufte EL Speisestärke≈ 16 g
  • 1 TL Backpulver≈ 4.6 g
  • 200 g weiche Butter200 g
  • 100 g feiner Zucker100 g
  • 1 Päckchen Vanillezucker8 g
  • 1/2 TL Salz≈ 3 g
  • Eisbären-Ausstechform (ca. 6 cm)n/a

flour 300 gbatter 632 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.

  • Butter67% · 18th percentile
  • Sugar33% · 28th percentile
  • Starch5.3% · 85th percentile
  • Salt1% · 76th percentile

Oven

Temperature
not stated
median 350°F
Time
85 minutes
median 18 minutes

Keep exploring

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

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