Scottish Shortbread
Tricia · savingdessert.com · 2011 · 2 large cookies
Against 433 shortbread recipes
More butter than 96% of recipes and more starch than 97%.
How it compares
Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.
- More butter than 96% of recipes: 121% of the flour weight against the typical recipe's 81%.
- More starch than 97% of recipes: 34% of the flour weight against the typical recipe's 0%.
- No salt at all, where 63% of recipes use some (most of those 0.4 to 1.2% of the flour weight).
- More sugar than 77% of recipes: 53% of the flour weight against the typical recipe's 40%.
Ingredients (4)
- ¾ cup all-purpose flour≈ 94 g
- ¼ cup cornstarch≈ 32 g
- ¼ cup sugar (plus extra for sprinkling)≈ 50 g
- ½ cup unsalted sweet butter, (diced)≈ 114 g
flour 94 gbatter 289 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.
- Butter121% · 97th percentile · median 81%
- Sugar53% · 79th percentile · median 40%
- Starch34% · 98th percentile · median 0%
- Salt0% · 18th percentile · median 0.4%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 35 to 40 minutes
- median 18 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, sugar, starch, salt.
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