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Dark Chocolate Orange Shortbread

twopeasandtheirpod.com · 2009

Against 433 shortbread recipes

More salt than 96% of recipes.

See how all 433 shortbread recipes compare →

Get the method at twopeasandtheirpod.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 96% of recipes: 2.1% of the flour weight against the typical recipe's 0.4%, about 5.5 times as much.
  • Sugar in the middle half of recipes: 51% of the flour weight against the typical recipe's 40%.
Butter: 78%, 39th percentileSugar: 51%, 75th percentileStarch: 0%, 42nd percentileSalt: 2.1%, 97th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 2 sticks of unsalted butter≈ 226 g
  • 1 tsp salt≈ 6 g
  • 3/4 cup sugar≈ 150 g
  • Zest of 2 oranges (about 3 tablespoons)n/a
  • 1 tsp vanilla≈ 4.2 g
  • 2 1/3 cups flour≈ 292 g
  • 1 cup dark chocolate (chopped into tiny pieces)≈ 170 g

flour 292 gbatter 848 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
  • Sugar51% · 75th percentile
  • Starch0% · 42nd percentile
  • Salt2.1% · 97th percentile

Oven

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

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