Classic shortbread, which I have made a million times. I used brown sugar instead of powdered sugar and threw in some caramel sprinkles.
4 cups flour (approx 512g)
1 1/4 cups powdered sugar (156g)
1 teaspoon baking powder (4g)
1/4 teaspoon salt (1.4g)
2 cups butter (452g)
Knead all ingredients together. Press into ungreased pans (or molds) and prick the top with a fork. Bake 45 minutes in oven preheated to 160C/325F.