This easy 3 Ingredient Shortbread recipe will become your new favourite quick biscuit recipe!
PS. You can find more great easy Christmas recipes in our No Bake Christmas eBook – Shop the full range of print and ebooks here.
I just love Christmas baking, and find it such a great way to get into the Christmas spirit. While I do LOVE my classic Shortbread recipe, this easy 3 Ingredient Shortbread version is another great Christmas baking option.
I know this is a ‘traditional’ recipe for Shortbread, however it really is a great recipe to make when you have limited supplies, and it’s also perfect for the kids to help you with. You can certainly use any type of biscuit cutter that you like when making this Shortbread, however the cooking time will vary so make sure you keep a close eye on it while it’s in the oven.
When making this recipe (especially if it’s warm) I like to divide the dough in half and pop the half that I’m not using into the fridge to keep it chilled. On really hot days, I try to make this recipe early in the morning or with the air conditioner on as due to the high butter content, it can become quite soft when you are working with it if you are not careful. This 3 Ingredient Shortbread makes a great snack to have on hand if unexpected visitors drop by and it also makes a great homemade gift for Teachers, friends and family.
Enjoy!
3 Ingredient Shortbread Recipe
Ingredients
- 250 grams butter softened
- ½ cup caster sugar
- 3 cups plain flour
Instructions
- Preheat your oven to 160 degrees and line two trays with baking paper.
- Place the softened butter and caster sugar into the bowl of an electric mixer and mix on a medium speed for 5 - 7 minutes or until the mixture is light and creamy.
- Reduce the speed of the mixer to slow, and gradually add the flour ½ a cup at a time. Mix for a further 30 seconds or until the mixture begins to resemble a dough.
- Turn the mixture onto a lightly floured bench and gently bring it together to form a ball with your hands.
- Cut the shortbread dough in half and wrap one piece in plastic wrap and pop it into the fridge until needed.
- Roll the dough until it’s approximately 5mm thick and use an 8cm star shape cutter to shape the biscuits.
- Transfer the shortbread to the prepared baking trays and bring together the remaining pieces of the dough, before repeating step 6 until you have used all of the shortbread dough - including the extra you have put aside in the fridge.
- Bake the shortbread for 10 - 12 minutes or until the edges are just beginning to turn golden.Carefully remove the shortbread from the oven and allow it to cool on the baking trays for 15 minutes before transferring to a wire rack.
Notes
- I like to keep the extra shortbread dough in the fridge when I’m not using it, as it makes it easier to work with.
- The time it takes to cream the butter and sugar may vary depending on the temperature of the butter you are using.
- You can use any shape/size cutter when making this recipe however your cooking time will vary.
- This 3 Ingredient Shortbread will keep for up to two weeks when stored in an airtight container.
Thermomix 3 Ingredient Shortbread Recipe
Ingredients
- 250 grams butter softened
- 110 grams caster sugar
- 450 grams plain flour
Instructions
- Preheat your oven to 160 degrees and line two trays with baking paper.
- Place the butterfly attachment into your Thermomix bowl and add the softened butter and caster sugar. Mix for 1 minute, speed 3 to combine.
- Scrape down the sides of the Thermomix bowl and mix for a further 30 seconds, speed 3 or until the mixture is pale and creamy.
- Remove the butterfly attachment and add the plain flour and mix for 2 minutes on the dough function to bring the mixture together.
- Turn the mixture onto a lightly floured bench and gently bring it together to form a ball with your hands.
- Cut the shortbread dough in half and wrap one piece in plastic wrap and pop it into the fridge until needed.
- Roll the dough until it’s approximately 5mm thick and use an 8cm star shape cutter to shape the biscuits.
- Transfer the shortbread to the prepared baking trays and bring together the remaining pieces of the dough, before repeating step 5 until you have used all of the shortbread dough - including the extra you have put aside in the fridge.
- Bake the shortbread for 10 - 12 minutes or until the edges are just beginning to turn golden. Carefully remove the shortbread from the oven and allow it to cool on the baking trays for 15 minutes before transferring to a wire rack.
Notes
- I like to keep the extra shortbread dough in the fridge when I’m not using it, as it makes it easier to work with.
- The time it takes to cream the butter and sugar may vary depending on the temperature of the butter you are using.
- You can use any shape/size cutter when making this recipe however your cooking time will vary.
- This 3 Ingredient Shortbread will keep for up to two weeks when stored in an airtight container.
You can find more great easy Christmas recipes in our No Bake Christmas eBook – Shop the full range of print and ebooks here.
Louise mally
My mixture is not turning into dough, still soft just like beaten cream
The butter was warm n soft before beating
Lauren Matheson
Hi Louise. It is a soft mixture, I would suggest popping it into the fridge.
April
Are the degrees in farenheit or celcius?
Lauren Matheson
Hi April, the temperatures are all in celsius 🙂
Karli Shanklin
320F per an online converter. 🙂
Shakuntala
do u need baking powder for this, how else will they rise?
Lauren Matheson
Hi, You don’t need baking powder for this recipe, they do rise a little on their own 🙂