It sucks, because sharing recipes seemed like one of those things the internet could be really good at.
The only remaining reliable source - now that many newspapers are axing the remaining staff in favour of LLMs - is pre-2020 print cookbooks. Anything online or printed later must be assumed to be tainted, full of untested sewage and potentially dangerous suggestions.
I read Spanish and Italian fluently and stumble my way through Japanese (with translation). It's easier to find a good recipe in these languages, provided you can find the ingredients or substitutes.
When I saw them, they blew my mind. Short to store and easy to understand.
That is, when baking, you can usually (again, exceptions for creaming the sugar in butter, etc.) take all of your dry ingredients and mix/sift them together, and then you pour your wet ingredients in a well you’ve made in the dry ingredients (these can also usually be mixed together).
But for shortbread or fork biscuits those three could indeed all go in the bowl in one go (but that one admittedly doesn't really need a bracket because the recipe is "put in bowl, mix with hands, bake").
