salted butter debate

I live in the UK and want to make this recipie

I have doubled the recipie as I am making some for friends. I have 110g of unsalted butter in the fridge but my local shop only sells salted.

The recipie says it wants 1/2 a tsp of salt which as it is doubled will be 1tsp.

Could I use the 110g of unsalted butter and then 70g of salted and omit the salt

Or should I use all salted and omit the salt.

Thanks for the help

Grace Peters


mrslarkin May 31, 2015
I know some bakers who prefer baking with only salted butter.

I think you'll be fine using the unsalted butter you have, supplementing with salted butter, and using about a half-teaspoon of salt, or a smidge less if you want. Or you can omit the salt altogether. I have a biscuit recipe (cookies, as we say) that uses no salt at all and they are delicious. Good luck! (And I was just about to play Scrabble, for real!)
Susan W. May 31, 2015
In the U.S., there is 1.25 teaspoons of salt in salted butter. That comes to 4% sodium. My friend who lives in Ireland said all of her salted butter is 2%, so a little less than 3/4 teaspoon. Does your label say 2% or 4% sodium?
Susan W. May 31, 2015
That should say 1.25 tsp salt in a pound (454 grams) of butter.
Grace P. May 31, 2015
Can't see here is website

Says 0.1g of salt or 1.1% total
Susan W. May 31, 2015
That is such a small amount of salt in your butter that you could just go with what the recipe calls for or use a tiny bit less if you have made them and want them to taste like they have before. They are cute looking cookies.
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