Shortbread
This is a conglomeration of recipes. There’s an enormous variety.
Wikipedia gives a generic recipe of one part white sugar, two parts butter, and three to four parts plain wheat flour. Whether that’s by weight or by volume I don’t know.
This is from King Arthur and Betty Crocker
1 stick salted butter (227 g) (or unsalted)
3/4 cup sugar (150 g) (or cup of confectioner’s sugar)
Add a capful of vanilla if desired
2 cups (240 g) flour
Blend butter and sugar until smooth. Then work in flour. Add water or butter if it’s too crumbly
Bake 20 mins at 350
Here’s a recipe that claims to be a copycat of Lorna Doone’s
from https://yousaypotatoes.com/lorna-doone-cookies/ accessed 2023/07/28
Other sites say that using both butter and margarine improves the texture as the two fats have different qualities.
¾ cup butter at room temperature
¼ cup margarine
½ cup powdered sugar (60 grams) icing sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups all purpose flour (195 grams) (plain flour)
¼ cup cornstarch (30 grams) (cornflour)
Add the butter, margarine, powdered sugar, vanilla and salt to a mixing bowl and beat with an electric mixer until light and fluffy.
Sift in the flour and cornflour and mix to a crumbly dough. Knead a few times to bring it together, then pat into a disc shape, wrap in plastic wrap and refrigerate for 1 hour (or put in the freezer for 15 minutes) to firm it up slightly.
Preheat the oven to 350°F/180°C and line two cookie sheets with baking parchment paper.
Lightly dust the counter with powdered sugar, then roll out half of the dough to about ¼-inch thick. Cut into square shapes and place each one onto the baking sheet.
Tip: dip the knife into powdered sugar to make cutting easier.
Transfer the Lorna Doone Cookies to a wire rack to cool completely.