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Zweierlei Shortbread mit Vanille, Zitrone und Mohn

Original in German

GU · kuechengoetter.de · Zutaten für ca. 24 Stück

Against 433 shortbread recipes

More starch than 95% of recipes and no salt, unlike 63%.

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 95% of recipes: 29% of the flour weight against the typical recipe's 0%.
  • No salt at all, where 63% of recipes use some (most of those 0.4 to 1.2% of the flour weight).
Butter: 86%, 59th percentileSugar: 37%, 44th percentileStarch: 29%, 95th percentileSalt: 0%, 18th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 1/2 Vanilleschoten/a
  • 150 g zimmerwarme Butter150 g
  • 35 g Zucker35 g
  • 30 g Puderzucker30 g
  • 1/4 TL feines Meersalz≈ 1.2 g
  • 175 g Mehl175 g
  • 50 g Speisestärke50 g
  • 1 EL gemahlener Mohn≈ 15 g
  • 1/2 TL fein abgeriebene Bio-Zitronenschale≈ 2.5 g
  • Springform (20 cm Ø)n/a

flour 175 gbatter 459 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.

  • Butter86% · 59th percentile
  • Sugar37% · 44th percentile
  • Starch29% · 95th percentile
  • Salt0% · 18th percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
50 minutes
median 18 minutes

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

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