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Shortbread, citron et raisins secs

Original in French

dansmacuizine · ptitchef.com · 2009 · 15

Against 433 shortbread recipes

No salt, unlike 63% of recipes.

How French shortbread recipes differ from English ones →

Get the method at ptitchef.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.

  • No salt at all, where 63% of recipes use some (most of those 0.4 to 1.2% of the flour weight).
  • No starch, like 83% of recipes.
Butter: 80%, 46th percentileSugar: 40%, 52nd percentileStarch: 0%, 42nd percentileSalt: 0%, 18th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 250g de farine250 g
  • 100g de sucre100 g
  • 200g de beurre salé200 g
  • jus et zeste d'un citronn/a
  • 100g de raisins secs100 g

flour 250 gbatter 650 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.

  • Butter80% · 46th percentile
  • Sugar40% · 52nd percentile
  • Starch0% · 42nd percentile
  • Salt0% · 18th percentile

Oven

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

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