Grammy's Kitchen · Shortbread · Chocolate Shortbread Fingers
One of 67 shortbread recipes we measured
It ranks #5 of 67 for browning depth among the shortbread recipes we compared. 31 cooks on www.melskitchencafe.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 | 114% | 86% |
| total sugar | 67% | 56% |
| leavener | 0% | 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.
| 300 g | 2 1/2 cups plus 2 tablespoons all-purpose flour |
| 24 g | 4 1/2 tablespoons dutch-process or regular unsweetened cocoa powder |
| 1 g | 1/2 teaspoon cinnamon |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon baking soda |
| 340 g | 1 1/2 cups salted butter (softened) |
| 200 g | 1 cup superfine sugar (see note) |
| Granulated sugar (for sprinkling) |
Method: 4 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Oh My Gosh!!! All of the girls (me and my 2 daughters) in the family have made these and everyone loves them!!! Is it terrible that we refer to them as "Crack"? They are that addictive. Thanks Mel for all of your amazing recipes!” — a cook, 5.0★
“I LOVE these. SO much I can't let myself make them very often. But I used foil last night and it was a mess. Parchment makes it much easier. ” — a cook, 5.0★