Frollini scozzesi (o short breads)
Original in Italian
GIeGI · buttalapasta.it · 2010 · 1 Persone
Against 513 sugar cookie recipes
More fat than 97% of recipes and no egg, unlike 92%.
How it compares
Against the typical batch: the median of 513 sugar cookie recipes, per 100 g of flour.
- More fat than 97% of recipes: 100% of the flour weight against the typical recipe's 61%.
- No egg at all, where 92% of recipes use some (most of those 15 to 24% of the flour weight).
- No leavening at all, where 77% of recipes use some (most of those 1 to 2.4% of the flour weight).
- Less sugar than 78% of recipes: 50% of the flour weight against the typical recipe's 64%.
Ingredients (5)
- 250 g. di farina250 g
- 250 g. di burro morbido (toglietelo per tempo dal frigorifero)250 g
- 125 g. di zucchero a velo125 g
- 125 g. di <strong>Maizena</strong> (amido di mais)125 g
- 1 pizzicone di sale≈ 0.4 g
flour 250 gbatter 750 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 513 recipes. Shaded: the middle half. Tick: the median.
- Fat100% · 98th percentile · median 61%
- Sugar50% · 19th percentile · median 64%
- Egg0% · 4th percentile · median 18%
- Leavening0% · 11th percentile · median 1.3%
- Salt0.2% · 26th percentile · median 0.7%
Oven
- Temperature
- not stated
- median 350°F
- Time
- not stated
- median 11 minutes
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