{"id":3237,"date":"2014-04-28T08:00:23","date_gmt":"2014-04-28T12:00:23","guid":{"rendered":"https:\/\/bakeschool.com\/?p=3237"},"modified":"2023-01-26T12:05:28","modified_gmt":"2023-01-26T17:05:28","slug":"a-tale-of-two-shortbread-recipes-and-why-ratios-matter","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/a-tale-of-two-shortbread-recipes-and-why-ratios-matter\/","title":{"rendered":"Easy 1 2 3 Shortbread Cookies"},"content":{"rendered":"\n

This easy recipe for 3-ingredient shortbread cookies<\/strong> is made with granulated sugar, butter, and flour (plus salt) in a 1:2:3 ratio<\/em>, so it's also referred to as a 123 shortbread cookie dough (or a 321 cookie dough). This classic recipe is pressed in a baking pan and cut into bars before baking. Find out how to use this shortbread ratio and how to adapt this recipe to customize your cookies!<\/p>\n\n\n\n

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\"Shortbread<\/figure>\n<\/figure>\n\n\n\n

Shortbread cookies are traditionally made from only three (3) ingredients: butter, sugar and flour. Some aficionados won't even add salt. I do. Recent variations include adding an egg or two to the recipe, leading to a sturdier cookie, or even a little milk. Again, enthusiasts will argue that it's not a shortbread cookie if it contains eggs or milk. The ratio of the three main ingredients is the key to good shortbread.<\/p>\n\n\n\n

Most good recipes follow a 1-2-3 ingredient ratio, meaning 1 part sugar, 2 parts butter, and 3 parts flour, by weight<\/strong>.\u00a0I've had a lot of success with this ratio, which yields what I believe to be the best shortbread cookies. To learn more about ratios, I highly recommend reading the book\u00a0Ratio<\/strong> by Michael Ruhlman (get it on Amazon<\/a>).<\/p>\n\n\n\n

This is my basic shortbread recipe, in cups and in grams, following the 1:2:3 ingredient ratio by weight. It's made with three basic ingredients\u2014butter, granulated sugar, and all-purpose flour\u2014with a little salt added for flavour. It's that simple.<\/p>\n\n\n\n

The amount of butter in a recipe is crucial: a little \"too much\" and you may end up with cookies that, although sublimely buttery, just fall apart in your hands. Crumbly shortbread may be difficult to store and serve, but they are still delicious. Worse case scenario, crumble them over ice cream\u2014nobody will complain!<\/p>\n\n\n\n

Please note that shortbread cookies are not the same as sugar cookies<\/a>. Sugar cookies often have an egg or even milk. These ingredients give more structure to sugar cookies, making them more appropriate for cookie decorating with royal icing. Sugar cookies are often so sturdy, they can be shipped in boxes (both decorated and undecorated).<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

Ingredients<\/h2>\n\n\n\n

The beauty of shortbread cookies is that they don't call for special ingredients or trips to the grocery store. You likely have everything you need already! Here's what you need:<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n