Grammy's Kitchen · Shortbread · Brown Sugar Scottish Shortbread
One of 67 shortbread recipes we measured
from www.jocooks.com
It ranks #5 of 67 for chew among the shortbread recipes we compared. 68 cooks on www.jocooks.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 84% | 86% |
| total sugar | 39% | 56% |
| brown sugar share of total sugar | 100% | 0% |
| salt | 1% | 1% |
| 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 (unsalted, softened) |
| 213 g | 1 cup brown sugar (packed) |
| 540 g | 4 1/2 cups all-purpose flour |
| 3 g | 1/2 teaspoon salt |
Method: 4 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi, Ive made these cookies numerous times. They always turn out perfectly delicious and disappear quickly. I've often decorated these with Milk Chocolate and White Chocolate in sort of a criss cross pattern which just makes them look a little bit more classy” — a cook, 5.0★
“I also found the flour description super confusing. Ingredient list says 4.5 cups, directions say 3 to 3.75 cups. As someone making the cookies for the first time, I was baffled. I read the comments to understand that the difference between the ingredient list” — a cook, 3.0★