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In this classic shortbread recipe, we have 230 grams butter, 115 grams sugar, and 345 grams flour. To calculate a ratio of ingredients, you divide each quantity of ingredient by the smallest quantity in the recipe. Respect the ratio, and the results should be as expected! Just make sure you know if the ratio is by weight vs volume before proceeding. When you know the basic recipe ratios of baking, you can safely be creative without worrying that you are going to mess up a recipe. I want to know why certain recipes behave differently than others, and I believe the best way is to figure out the ratios so that I can truly evaluate each recipe. Michael Ruhlman dedicated an entire book to to ratios and I highly recommend you check it out on Amazon, if you are obsessed with recipes and want to better understand the logic behind basic baking recipes and also the best ways to adapt and modify existing recipes. Breaking down a recipe into a ratio allows you to understand what makes the recipe function as it does. For example, I break down most baking recipes I encounter into ratios of butter-to-sugar-to-flour:(-to-egg-to-liquid, if the recipe has eggs and/or liquids).
#SHORTBREAD COOKIE RECIPE HOW TO#
It truly is as easy as 1:2:3! You can read all about baking ratios and how to use them if you'd like to learn more! Why ratios matterīakers and recipe developers spend a lot of time focusing on baking ratios. Or you could make a very small batch of shortbread with 50 grams of sugar, 100 grams of butter, and 150 grams of flour. Or you can make a big batch of shortbread with 1 kg of sugar, 2 kg of butter, and 3 kg of flour. This means that you can make a small batch of shortbread with 100 grams sugar, 200 grams butter, and 300 grams of flour. The classic shortbread ratio is 1:2:3, meaning it's 1 part sugar, 2 parts butter, and 3 parts flour, by weight. The beauty of working with a ratio, you can easily scale up and down a recipe as needed. The shortbread recipe ratio would refer to the relationship between the weight of butter, the weight of sugar, and the weight of flour, giving you a better idea of the proportions of each ingredient relative to the others. Take a classic Scottish shortbread recipe made of butter, sugar, and all purpose flour.
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When bakers talk about ratios, they are not just referring to the specific percentage of a particular ingredient in a recipe compared to the total: an ingredient ratio is a relationship between two or more ingredients. Technically this recipe has four ingredients, not three ingredients like the classic shortbread cookie recipe, but I think the salt is important so I highly recommend this "upgrade" to the classic formula. I like to use Diamond Crystal fine kosher salt, but table salt will work, though the cookies will be saltier and you may want to halve the salt in that case