You’ll need 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. Occasionally, I enjoy them all on their own or with a scoop of ice cream. — H. Weal
1 cup (125 grams) flour
1 stick (4 ounces) unsalted butter, softened
1/4 cup sugar
medium (3-quart) mixing bowl
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.