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Biscoff Shortbread Cookies

thecafesucrefarine.com · 2012 · 40 cookies

Against 433 shortbread recipes

More sugar than 88% of recipes and more salt than 83%.

See how all 433 shortbread recipes compare →

Get the method at thecafesucrefarine.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 88% of recipes: 64% of the flour weight against the typical recipe's 40%.
  • More salt than 83% of recipes: 1.2% of the flour weight against the typical recipe's 0.4%, about 3 times as much.
  • Butter in the middle half of recipes: 91% of the flour weight against the typical recipe's 81%.
Butter: 91%, 75th percentileSugar: 64%, 89th percentileStarch: 0%, 42nd percentileSalt: 1.2%, 86th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 1 cup butter (softened)≈ 227 g
  • ½ cup granulated sugar≈ 100 g
  • ½ cup powdered sugar≈ 60 g
  • ⅔ cup Biscoff Spread≈ 158 g
  • ½ teaspoons salt≈ 3 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 2 cups all-purpose flour≈ 250 g

flour 250 gbatter 802 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.

  • Butter91% · 75th percentile
  • Sugar64% · 89th percentile
  • Starch0% · 42nd percentile
  • Salt1.2% · 86th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
24 to 28 minutes
median 18 minutes

Keep exploring

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

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