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Shortbreads ou sablés écossais : la meilleure recette

Original in French

Anonyme · marmiton.org · 2006 · 6 personnes

Against 433 shortbread recipes

More starch than 99% of recipes and more butter than 86%.

How French shortbread recipes differ from English ones →

Get the method at marmiton.org →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 99% of recipes: 50% of the flour weight against the typical recipe's 0%.
  • More butter than 86% of recipes: 100% 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: 100%, 88th percentileSugar: 50%, 73rd percentileStarch: 50%, 100th percentileSalt: 0%, 18th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 250 g de farine250 g
  • 250 g de beurre demi-sel250 g
  • 125 g de sucre glace125 g
  • 125 g de maïzena125 g

flour 250 gbatter 750 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.

  • Butter100% · 88th percentile
  • Sugar50% · 73rd percentile
  • Starch50% · 100th percentile
  • Salt0% · 18th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
12 minutes
median 18 minutes

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

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