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Scottish Shortbread

tarasmulticulturaltable.com · 2013 · 18 Shortbread

Against 433 shortbread recipes

More salt than 78% of recipes.

See how all 433 shortbread recipes compare →

Get the method at tarasmulticulturaltable.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 salt than 78% of recipes: 1.1% of the flour weight against the typical recipe's 0.4%, about 3 times as much.
  • Sugar in the middle half of recipes: 36% of the flour weight against the typical recipe's 40%.
Butter: 81%, 54th percentileSugar: 36%, 38th percentileStarch: 0%, 42nd percentileSalt: 1.1%, 81st percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 1 cup (227 grams) unsalted butter (lightly softened at room temperature (about 1 hour), plus more for greasing the pan)227 g
  • 1/2 cup (100 grams) caster (superfine) sugar (plus more for topping)100 g
  • 2 1/4 cups (280 grams) all-purpose flour280 g
  • 1/2 teaspoons salt≈ 3 g

flour 280 gbatter 610 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.

  • Butter81% · 54th percentile
  • Sugar36% · 38th percentile
  • Starch0% · 42nd percentile
  • Salt1.1% · 81st percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
30 to 40 minutes
median 18 minutes

Keep exploring

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

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