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Shortbread ou twix maison au lait concentré sucré

Original in French

Miamponpon · ptitchef.com · 2017 · 10

Against 433 shortbread recipes

More butter than 86% of recipes and no salt, unlike 63%.

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.

  • 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: 33%, 28th percentileStarch: 0%, 42nd percentileSalt: 0%, 18th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 100g de beurre mou100 g
  • 25g de sucre fin25 g
  • 25g de cassonade25 g
  • 150g de farine150 g
  • 1 boite de lait concentré sucrén/a
  • 50g de beurre50 g
  • 100g de chocolat au lait100 g
  • 100g de chocolat noir100 g
  • quelques vermicelles de chocolat pour la déco (facultatif)n/a

flour 150 gbatter 550 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
  • Sugar33% · 28th percentile
  • Starch0% · 42nd percentile
  • Salt0% · 18th percentile

Oven

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

Keep exploring

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

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