Cookbook talk:Shortbread

Quantities
The measurements look very, very strange here. This recipe has more butter than flour (225g butter, 180g flour) - that's plainly nonsense, all other recipes I've come across (Penguin cook book, Mrs Beeton, my mother-in-law) say weight of flour should be approx 1.5 weight of butter - this much butter to flour would be way too fatty and runny. Is there a problem with the conversions? 212.23.14.27 (talk) 17:28, 12 March 2010 (UTC)
 * The conversions are correct, but someone had changed flour from 4 cups to 1.5 cups about two years ago. I'll change it back (including the conversion). --Jomegat (talk) 17:45, 12 March 2010 (UTC)
 * Thanks for the quick correction. Hope nobody tried to follow the recipe in the last 2 years! 212.23.14.27 (talk) 11:09, 13 March 2010 (UTC)
 * 1.5 was too little, but 4 is too much.
 * Agreed. Had to add a LOT more butter just to make it hold itself.
 * I am changing this to 3 stupid cups of flour. ~SoobNauce ("tinlv7", cba to log in)