This easy 3 Ingredient Shortbread recipe will become your new favourite quick biscuit recipe! It is a big call but this really is the BEST Shortbread recipe you will ever try and best of all it will be ready to enjoy in a little over 30 minutes. This recipe make the perfect homemade Christmas gift for your friends and family and it is also perfect to leave out for Santa on Christmas Eve. Both regular and Thermomix instructions are included.
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.
Why you will love this recipe:
- Just 3 Ingredients!
- Ready in around 30 minutes.
- Perfect to make with the kids – I know this is not 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.
Shortbread Ingredients:
Please note you will find the full ingredient list and method in the recipe card below.
- Butter – it is important the butter is at room temperature for this recipe
- Caster Sugar – also known as superfine sugar
- Plain Flour – also known as all purpose flour
How to Make 3 Ingredient Shortbread:
- Combine the sugar and butter into the bowl of an electric mixer and mix until smooth and creamy.
2. Add the plain flour and mix until a dough forms.
3. Turn the dough onto your bench and form a ball before rolling and cutting in to shapes.
4. Bake until golden on the edges and remove from the oven and let cool.
Tips for Making Shortbread:
- 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.
- You can use different shaped cookie cutters for this shortbread, please note the cooking time will vary.
- Both the dough and the cooked biscuits can be frozen.
- You can also store the dough in the fridge for two days before baking, you will need to let it sit on the bench for 15 minutes or so to bring back to room temperature to make it easier to roll.
- These biscuits are best stored in an airtight container for up to 10 days.
- 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.
More Recipes you will Enjoy:
- White Chocolate Shortbread Recipe
- Cranberry and White Chocolate Chunk Biscuits
- The Best Easy Christmas Biscuit Recipes
- White Christmas Slice | A Melt and Mix Recipe
- Easy Fruit Mince Tarts Recipe
- How to Make the BEST Christmas Shortbread
- 4 Ingredient Clinkers Rocky Road
- Cherry Ripe Balls
- Easy Pavlova Recipe
- Almond Shortbread
- No Bake Chocolate Christmas Slice
- Vanilla Christmas Cupcakes
3 Ingredient Shortbread Recipe
This easy 3 Ingredient Shortbread Recipe is the perfect Christmas baking project! Both regular and Thermomix instructions included.
Equipment
- 2 x baking trays
- Electric Mixer or Thermomix
Ingredients
- 250 grams butter softened
- ½ cup caster sugar 110 grams
- 3 cups plain flour 450 grams
Instructions
- Preheat your oven to 160 degrees celsius (fan-forced) 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.
Thermomix Instructions
- Preheat your oven to 160 degrees celsius (fan-forced) 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
- The time it takes to cream the butter and sugar may vary depending on the temperature of the butter you are using.
- 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.
- You can use different shaped cookie cutters for this shortbread, please note the cooking time will vary.
- Both the dough and the cooked biscuits can be frozen.
- You can also store the dough in the fridge for two days before baking, you will need to let it sit on the bench for 15 minutes or so to bring back to room temperature to make it easier to roll.
- These biscuits are best stored in an airtight container for up to 14 days.
Nutrition
Calories: 48kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 7mgPotassium: 19mgFiber: 1gSugar: 3gVitamin A: 10IUCalcium: 9mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Looking for More?
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 🙂