Scottish Lemon Shortbread

theviewfromgreatisland.com · 2015 · 12 servings

Against 433 shortbread recipes

Less butter than 91% of recipes and more starch than 87%.

How it compares

Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.

Less butter than 91% of recipes: 62% of the flour weight against the typical recipe's 81%.
More starch than 87% of recipes: 11% of the flour weight against the typical recipe's 0%.
More sugar than 81% of recipes: 55% of the flour weight against the typical recipe's 40%.
No salt at all, where 63% of recipes use some (most of those 0.4 to 1.2% of the flour weight).

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1 cup unsalted butter, melted≈ 227 g
1/2 cup lemon sugar ((recipe below))≈ 100 g
2 1/2 cups all purpose flour≈ 313 g
1/2 cup oat flour≈ 52 g
5 Tbsp cornstarch≈ 40 g
1/2 cup sugar≈ 100 g
zest of 1 lemon (peeled with a vegetable peeler (just the yellow part, not the bitter white))n/a

flour 365 gbatter 832 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 433 recipes. Shaded: the middle half. Tick: the median.

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