close-up photo of H. Weal, co-author of The Weal MealYou may want to use a kitchen scale for this one. A proper shortbread adheres to a strict 3-2-1 ratio – 3 parts flour, 2 parts butter, and 1 part sugar. My version is a little less exact, using a bit less flour, which brings out more of the sweet and buttery flavor. The taste is still subtle though, which makes it the perfect base for a number of tart and cookie recipes, like Lemon Bars. Occasionally, I enjoy them all on their own or with a scoop of ice cream. — H. Weal

128 grams (about 3/4 cups) flour
1 stick (4 ounces) unsalted butter, softened
57 grams (about 1/4 cup) sugar

medium (3-quart) mixing bowl
measuring cups
kitchen scale
mixing spoon
8-inch square baking pan

1. Set oven to 325 degrees. Combine all ingredients in bowl. Beat together until well-blended and crumbly.
2. Spread and press dough evenly into pan.
3. Bake until edges are lightly golden brown – about 15 minutes.
4. Allow to cool before cutting into 12 bars.

20 minutes

1 dozen