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Gluten-Free Shortbread

Erin · mybakingaddiction.com · 2015 · 8 servings

Against 433 shortbread recipes

More salt than 96% of recipes and more sugar than 84%.

See how all 433 shortbread recipes compare →

Get the method at mybakingaddiction.com →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 salt than 96% of recipes: 2.1% of the flour weight against the typical recipe's 0.4%, about 5.5 times as much.
  • More sugar than 84% of recipes: 59% of the flour weight against the typical recipe's 40%.
Butter: 81%, 54th percentileSugar: 59%, 85th percentileStarch: 0%, 42nd percentileSalt: 2.1%, 97th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 1/2 cup unsalted butter (softened)≈ 114 g
  • 1/4 cup + 2 tablespoons packed light brown sugar≈ 83 g
  • 1/2 teaspoon salt≈ 3 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 1 cup all-purpose flour or 1-to-1 gluten-free baking flour≈ 140 g
  • 3/4 cup milk chocolate chips or chopped milk chocolate≈ 120 g
  • 1/3 cup finely chopped pecans (or other nuts)≈ 37 g

flour 140 gbatter 500 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.

  • Butter81% · 54th percentile
  • Sugar59% · 85th percentile
  • Starch0% · 42nd percentile
  • Salt2.1% · 97th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
15 to 20 minutes
median 18 minutes

Keep exploring

Recipes most like this one

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

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