Grammy's Kitchen · Shortbread · Toffee Shortbread Cookies
One of 67 shortbread recipes we measured
It ranks #3 of 67 for sweetness perceived among the shortbread recipes we compared. 15 cooks on www.thereciperebel.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 105% | 86% |
| total sugar | 28% | 56% |
| salt | 0% | 1% |
| mix-ins | 57% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 1 1/2 cups salted butter ((room temperature)) |
| 90 g | 3/4 cup powdered sugar ((90 grams)) |
| 325 g | 2 1/2 cups all purpose flour ((325 grams)) |
| 2 g | 1/4 teaspoon salt |
| 4 g | 1 teaspoon vanilla extract |
| 85 g | 1/2 cup Skor or toffee bits |
| 42 g | 1/4 cup mini chocolate chips ((optional)) |
| 58 g | 1/3 cup chopped dark chocolate |
Method: 10 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have rated these cookies 5* but have a bit of an observation. They were a bit fussy to maintain the shape. I used my cookie ring on them part way through the bake and again when they were done to keep them circular. They didn't spread alot but I wanted a cri” — a cook, 5.0★
“I'm so disappointed that these turned out a crumbly mess! I had frozen the rolls uncooked and defrosted in the fridge, sliced 1/2" thick and baked for more like 13-15 mins as they weren't changing colour on the edges. I left them to cool a bit on the tray an” — a cook, 1.0★