Well, 250ml being one cup is pretty standard in a lot of places, though other cup measurements also exist; deciding that 250g butter is a cup leads to very slightly too much butter (225g would probably be a closer approximation of my mother's recipe), but the recipe still works, and if it really is too wet I can always add a bit more flour.
Mostly, though? if I do it this way I can substitute "litres" for "cups" and use three blocks of butter, and then I have All The Shortbread Dough, ready to use when I want there to be fresh shortbread.
I never quite got the hang of cooking with scales. I can completely understand the rationale behind it, but in cases where I absolutely have to use a kitchen scale for something I end up paying close attention to the volume and eyeballing that the next time. It probably doesn't help that the kitchen scales I first used when I moved to the UK were hard to calbrate and hard to read, and I've never invested in a good set because, well, why would I need kitchen scales when I almost always cook by volume?
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Mostly, though? if I do it this way I can substitute "litres" for "cups" and use three blocks of butter, and then I have All The Shortbread Dough, ready to use when I want there to be fresh shortbread.
I never quite got the hang of cooking with scales. I can completely understand the rationale behind it, but in cases where I absolutely have to use a kitchen scale for something I end up paying close attention to the volume and eyeballing that the next time. It probably doesn't help that the kitchen scales I first used when I moved to the UK were hard to calbrate and hard to read, and I've never invested in a good set because, well, why would I need kitchen scales when I almost always cook by volume?