Grammy's Kitchen · Shortbread · White Chocolate Cranberry Pistachio Shortbre
One of 36 shortbread recipes we measured
from www.momontimeout.com
It ranks #5 of 36 for sweetness perceived among the shortbread recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| fat | 94% | 92% |
| total sugar | 57% | 56% |
| brown sugar share of total sugar | 52% | 0% |
| salt | 1% | 1% |
| mix-ins | 71% | 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.
| 227 g | 1/2 lb unsalted butter (room temperature) |
| 71 g | 1/3 cup brown sugar (packed) |
| 67 g | 1/3 cup granulated sugar |
| 4 g | 1 tsp vanilla extract |
| 240 g | 2 cups all purpose flour |
| 3 g | 1/2 tsp salt |
| 170 g | 1 cup white chocolate chips |
| 75 g | 3/4 cup dried cranberries |
| 1/2 cup pistachios (roughly chopped) | |
| 227 g | 8 oz white candy coating |
| 1/4 cup pistachios (finely chopped ) |
Method: 14 steps, published by www.momontimeout.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.