Shortbread aux raisins secs
Original in French
La cuisine de Coralie · ptitchef.com · 2008 · 6
Against 433 shortbread recipes
More sugar than 87% of recipes and more salt than 78%.
How it compares
Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.
- More sugar than 87% of recipes: 63% of the flour weight against the typical recipe's 40%.
- More salt than 78% of recipes: 1.1% of the flour weight against the typical recipe's 0.4%, about 3 times as much.
Ingredients (7)
- 210 g Beurre mou210 g
- 170 g Sucre170 g
- 270 g Farine270 g
- 1 cuillère à café d'épice pour Pain d'épices≈ 4.9 g
- 1/2 cuillère à café de sel≈ 3 g
- 100 g Raisins secs (hachés par vos soins)100 g
- 2 cuillères à soupe d'eau≈ 30 g
flour 270 gbatter 788 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.
- Butter78% · 40th percentile · median 81%
- Sugar63% · 88th percentile · median 40%
- Starch0% · 42nd percentile · median 0%
- Salt1.1% · 81st percentile · median 0.4%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 12 minutes
- median 18 minutes
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