Einfache Eierlikör Snickerdoodles
Original in German
Bake to the roots · baketotheroots.de · 2018 · 14
Against 215 snickerdoodle recipes
Less fat than 97% of recipes and no cream of tartar, unlike 79%.
How it compares
Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.
- Less fat than 97% of recipes: 38% of the flour weight against the typical recipe's 63%.
- No cream of tartar at all, where 79% of recipes use some (most of those 0.9 to 1.8% of the flour weight).
- More egg than 85% of recipes: 31% of the flour weight against the typical recipe's 27%.
- Less leavening than 86% of recipes: 0.9% of the flour weight against the typical recipe's 1.7%, about half as much.
Ingredients (10)
- 60g weiche Butter60 g
- 50g Zucker (fein)*50 g
- 50g brauner Zucker*50 g
- 1 Ei (M)≈ 50 g
- 160g Mehl (Type 405)*160 g
- 1/4 TL Natron≈ 1.5 g
- 1/2 TL Zimt*etwas frische Muskatnuss*, Abrieb≈ 1.3 g
- 1 Prise Salz≈ 0.4 g
- 60ml Eierlikör*≈ 60 g
- 50g Zucker (fein)*1 TL Zimt*50 g
flour 160 gbatter 483 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 215 recipes. Shaded: the middle half. Tick: the median.
- Fat38% · 2nd percentile · median 63%
- Sugar94% · 58th percentile · median 90%
- Egg31% · 87th percentile · median 27%
- Cream of tartar0% · 10th percentile · median 1.2%
- Leavening0.9% · 10th percentile · median 1.7%
- Salt0.3% · 12th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 8 minutes
- median 11 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: fat, sugar, egg, cream of tartar, leavening, salt.
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