3 Ingredient Shortbread Recipe

4.64 from 22 votes

This easy 3 Ingredient Shortbread Recipe is the perfect Christmas baking project! Both regular and Thermomix instructions included.

Prep Time15

Cook Time12

Total Time32

Course: Snacks

Cuisine: Modern

Keyword: 3 ingredient Shortbread

Servings: biscuits

Calories: 48kcal

Cost: $5

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.

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.

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.