Grammy's Kitchen · Shortbread · Billionaire Shortbread Cookie Bars
One of 67 shortbread recipes we measured
19 cooks on www.errenskitchen.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 81% | 86% |
| total sugar | 43% | 56% |
| salt | 2% | 1% |
| liquid | 5% | 0% |
| mix-ins | 61% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 2 cups butter (softened) |
| 200 g | 1 cup granulated sugar |
| 1/2 cup light brown sugar (packed) | |
| 13 g | 1 tablespoon vanilla bean paste (or pure vanilla extract) |
| 560 g | 4 2/3 cups all-purpose flour |
| 6 g | 1 teaspoon salt |
| 1/2 cup granulated sugar | |
| 41 g | 2 tablespoons golden syrup (or light corn syrup) |
| 1/2 cup butter | |
| 30 g | 2 tablespoons milk |
| 6 g | 1 teaspoon salt |
| 9 g | 2 teaspoons vanilla extract |
| 340 g | 12 ounces Dark Chocolate (chopped) |
Method: 9 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Taste of each element is good but the shortbread quantity is way out of proportion. Halved the shortbread recipe and made the same of everything else and it was still way too thick so maybe cut down to a third a d it will be about right. Anyway, we ate them al” — a cook, 4.0★
“I tried this recipe and the caramel turned out well- albeit a bit runny. However, the shortbread did not turn out. It was much taller and thicker and drier than shortbread should be. Did you check the amounts on the American translation?” — a cook, 2.0★