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Brown Butter Brown Sugar Shortbread

smittenkitchen.com · Servings: 24 to 36 cookies

Against 433 shortbread recipes

More sugar than 91% of recipes.

See how all 433 shortbread recipes compare →

Get the method at smittenkitchen.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 sugar than 91% of recipes: 71% of the flour weight against the typical recipe's 40%.
  • Salt in the middle half of recipes: 1% of the flour weight against the typical recipe's 0.4%.
Butter: 78%, 39th percentileSugar: 71%, 92nd percentileStarch: 0%, 42nd percentileSalt: 1%, 76th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 1 cup (225 grams or 8 ounces) unsalted butter, cut into chunks225 g
  • 1 1/2 tablespoons water≈ 22 g
  • 2 cups plus 3 tablespoons (290 grams) all-purpose flour290 g
  • 2/3 cup (145 grams) packed dark brown sugar145 g
  • 1/2 teaspoon fine sea salt≈ 3 g
  • 1 teaspoon vanilla bean paste or vanilla extract≈ 4.2 g
  • 1/2 cup (60 grams) powdered sugar60 g
  • 1 to 1 1/2 tablespoons fresh lemon juice≈ 19 g

flour 290 gbatter 768 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% · 39th percentile
  • Sugar71% · 92nd percentile
  • Starch0% · 42nd percentile
  • Salt1% · 76th percentile

Oven

Temperature
300°F / 150°C
median 350°F
Time
30 minutes
median 18 minutes

Keep exploring

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

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