While eating a piece of shortbread, I thought to myself, "Mikey like! Mikey make?" except not necessarily in terms so simplistic. So, straight to the internet where I discovered many interesting facts about shortbread - its long and storied history, its place in cultures across the world, and its humble origins. Namely, 1 part sugar 2 parts butter 3 parts flour. If you check wikipedia, you'll note the flour bit says "oatmeal flour" but since when have I read things properly?
I made a guess on preparation and baking - refrigerate the dough to set it after shaping and an oven heated to 350 degrees, cooking time of 10 minutes. Now, that wrong type of flour mentioned above truly bit me on this night of baselining. See, oatmeal flour is a thicker, heartier type of flour than the unbleached all-purpose flour I employed. The beautiful 1-2-3 ratio did not produce much beyond slightly heated dough. Post-baking, the biscuits had notably melted and failed to solidify the least bit. Once cooled, they were semi-firm and questionably delicious - they reminded me of sugar cookie dough. I dutifully ate them, however, in the name of science.