Shortbread Crumbs
Shortbread crumbs weigh 100g per cup — slightly lighter than graham cracker crumbs (100g) because of the higher fat content creating finer crumbs. The buttery base of cheesecakes and tart shells that don't need additional fat in the crust. Standard ratio: 1½ cups crumbs + 2 tablespoons sugar + 4 tablespoons melted butter, pressed into a 9-inch pan and baked at 175°C (350°F) for 8-10 minutes. Crush in a sealed bag with a rolling pin or pulse in a food processor.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.