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Hokey Pokey Shortbread

Angeldrawers · nigella.com · Serves: 20

Against 433 shortbread recipes

More butter than 85% of recipes and more starch than 86%.

See how all 433 shortbread recipes compare →

Get the method at nigella.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 butter than 85% of recipes: 95% of the flour weight against the typical recipe's 81%.
  • More starch than 86% of recipes: 9% of the flour weight against the typical recipe's 0%.
Butter: 95%, 86th percentileSugar: 45%, 62nd percentileStarch: 9%, 86th percentileSalt: 0.6%, 61st percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 9 ounces softened butter255 g
  • 1 cup confectioners' sugar≈ 120 g
  • 1 teaspoon vanilla essence≈ 4.2 g
  • 1½ cups flour≈ 188 g
  • ¼ teaspoon salt≈ 1.5 g
  • 3 tablespoons white rice flour≈ 23 g
  • 3 tablespoons cornstarch≈ 24 g
  • 2 ounces almond meal57 g
  • 4 ounces crunchie bar113 g

flour 268 gbatter 786 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.

  • Butter95% · 86th percentile
  • Sugar45% · 62nd percentile
  • Starch9% · 86th percentile
  • Salt0.6% · 61st percentile

Oven

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

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

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