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    Home » Recipes » Christmas » The Famous 3 Ingredient Shortbread Recipe

    The Famous 3 Ingredient Shortbread Recipe

    Published: Nov 17, 2020 by Lucy · This post may contain affiliate links · 148 Comments

    Jump to Recipe
    A stack of shortbread stars dusted with icing sugar.

    The famous 3 ingredient shortbread recipe is the easiest melt-in-your-mouth shortbread you'll ever make... all you need is butter, plain flour and icing sugar!

    A stack of shortbread stars dusted with icing sugar.

    While this 3 ingredient shortbread is most well-known for being baked into sweet Christmas cookies, it's a simple recipe that can be enjoyed at any time of the year!

    Whether you're baking for Christmas or simply filling the cookie tin or your little one's lunchboxes, this shortbread recipe is absolutely perfect.

    A stack of star shaped Christmas shortbread cookies dusted with icing sugar.

    Why You're Going To Love The Famous 3 Ingredient Shortbread Recipe

    Apart from the obvious fact that these crumbly, classic shortbread cookies are made from just 3 ingredients, here's a few more reasons why they're going to become favourites in your house:

    • egg free - my shortbread recipe contains absolutely NO egg making them a great option for those with egg allergies.
    • traditional taste - the classic melt-in-your-mouth crumbly shortbread texture and sweet subtle flavour is exactly what you get with this recipe!
    • no need for rice flour - most traditional shortbread recipes use rice flour but my recipe uses plain flour.

    What You Need

    If you're after the easiest and most basic shortbread recipe ever (that still melts in your mouth and tastes AMAZING)... this is the recipe for you!

    All you need is:

    Note: please scroll to the full recipe card at the bottom for ingredient quantities and the method

    • butter - you can use either salted or unsalted butter in this recipe.
    • plain flour - also known as all-purpose flour.
    • icing sugar - also known as confectioners sugar or powdered sugar.

    ..... 1...2...3.... so easy!

    The ingredients for 3 ingredient shortbread - plain flour, icing sugar and butter.

    How To Make Shortbread With 3 Ingredients

    In just a couple of simple steps and less than 10 minutes, you'll have the perfect shortbread dough.

    Note: please scroll to the full recipe card at the bottom for ingredient quantities and the method

    Step 1 - Beat The Butter

    Beat the butter until it's pale and creamy. You can use hand-held beaters, a stand-mixer or a Thermomix for this step.

    Hand-held electric beaters mixing butter in a bowl.
    Creamed butter in a mixing bowl.

    Step 2 - Add The Icing Sugar & Flour

    Slowly add in the sifted icing sugar and beat through.

    Add the sifted plain flour and mix with the beaters on low.

    TIP: For the best result, ensure that you sift the flour and icing sugar before using.

    Shortbread made from 3 ingredients in a mixing bowl on a marble bench.
    Creamed shortbread mixture in a mixing bowl.

    Step 3 - Knead Into A Ball & Chill

    Gently knead and roll the mixture into a ball.

    Wrap in plastic wrap and chill in the fridge for at least 30 minutes.

    Step 4 - Cut Into Shapes & Bake

    Roll the dough out on a floured board or bench.

    Cut into shapes using cookie cutters and bake.

    A stack of shortbread star shaped cookies sprinkled with icing sugar.

    Tips For Making Shortbread:

    • Sift the icing sugar and plain flour - this ensures your dough is lump-free and perfectly combined.
    • Don't overwork the dough - simply mix through until combined.
    • Chill the dough before cooking - this ensures the cookies hold their shape when baked.
    • Don't overcook the shortbread - it should only just have a light tinge of colour once cooked. The cookies will firm up slightly as they cool.
    A shortbread star on a black and gold plate sprinkled with icing sugar.

    How To Store Shortbread

    Once cooled, shortbread cookies can be stored at room temperature for up to 1 week.

    Freezing Shortbread Dough

    Uncooked shortbread dough can be rolled into a ball, wrapped in plastic wrap and frozen for up to 1 month. 

    Allow to defrost in the fridge before using.

    Recipe FAQs

    Is icing sugar the same as powdered sugar?

    Yes it is! Here in Australia, it's known as icing sugar, but in other parts of the world it's referred to as confectioners sugar or powdered sugar.

    How long do shortbread biscuits last?

    You can store shortbread biscuits at room temperature for up to 1 week. They will last longer than that but will soften over time.

    How do you know when the biscuits are ready?

    The key to delicious shortbread biscuits is not to overcook them!
    Simply bake until only just lightly golden. They will firm up on cooling.
    If you overcook the biscuits, they'll lose their famous crumbly and melt-in-your-mouth texture!

    Can you make shortbread ahead of time?

    Yes! Prepare the dough, roll it into a ball (or log), wrap in plastic wrap and freeze for up to 1 month.
    Defrost in the fridge (preferably overnight) before using.

    What equipment do I need?

    You will need either a stand-mixer, hand-held beaters or a Thermomix to prepare the dough. You'll also need an oven for baking the cookies.

    Can you make shortbread without rice flour?

    Absolutely! My 3 ingredient shortbread recipe is made from plain flour, icing sugar and butter.. that's it!

    Can I make this shortbread recipe in my Thermomix?

    Of course! All of our recipes can be made either conventionally or in a Thermomix. Please refer to my recipe card below for both sets of instructions.

    Can this recipe be used to cut shapes out of the dough?

    Yes! This shortbread recipe is perfect for cutting out Christmas shapes!

    Can the 3 ingredient shortbread be given as a gift?

    This recipe makes the perfect Christmas gift! Simply pop it into a glass jar or cellophane bag, seal it up and give it to a friend, neighbour or work colleague. 

    More Homemade Christmas Gift Recipes

    Our 3 ingredient shortbread makes the perfect Christmas gift! But if you're after even more homemade Christmas recipe inspiration, click here to check out these delicious Christmas food gifts...

    A collage of homemade recipes for Christmas gifts.

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    Our 3 ingredient shortbread recipe is the easiest shortbread you'll ever make... all you need is butter, plain flour and icing sugar!

    3 Ingredient Shortbread Recipe

    The famous 3 ingredient shortbread recipe is the easiest melt-in-your-mouth shortbread you'll ever make... all you need is butter, plain flour and icing sugar!
    5 from 238 votes
    Print Pin Rate
    Course: Cookies
    Cuisine: western
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Chilling time: 30 minutes
    Total Time: 55 minutes
    Servings: 35 cookies
    Calories: 123kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 340 g (3 sticks) butter
    • 130 g (1 cup) icing sugar confectioners sugar or powdered sugar
    • 375 g (3 cups) plain flour all-purpose flour

    Instructions

    Conventional Method

    • Preheat oven to 160 degrees celsius (fan-forced). Line two large flat baking trays with baking paper and set aside. 
    • Beat the butter in a large bowl using an electric mixer on medium until smooth (approximately 30 seconds). 
    • Slowly add the icing sugar and continue mixing until well combined. Scrape down the sides of the bowl. 
    • Add the flour and mix on low speed until combined (please note that the mixture will be crumbly at this stage). 
    • Gently knead the dough into a ball (but don't overwork it) and place into the fridge for at least 30 minutes to chill. Roll out to ½-1 cm thick. Use cookie cutters to cut the dough shapes out. 
    • Place the shapes onto the prepared trays and bake for 12-15 minutes or until just very lightly golden (do not overcook). 
    • Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely. 

    Thermomix Method

    • Preheat oven to 160 degrees celsius (fan-forced). Line two large flat baking trays with baking paper and set aside. 
    • Place the icing sugar into the Thermomix bowl and mix for 10 seconds, Speed 8. Scrape down the sides of the bowl and add the butter and plain flour. Mix for 10-15 seconds, Speed 6 and then for 1 minute on Interval/Knead function.
    • Gently knead the dough into a ball (but don't overwork it) and place into the fridge for at least 30 minutes to chill.
    • Roll out to ½-1 cm think and use cookie cutters to cut the dough shapes out. 
    • Place the shapes onto the prepared trays and bake for 12-15 minutes or until just very lightly golden (do not overcook). 
    • Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely. 

    Notes

    RECIPE NOTES
    Equipment - you can either use hand-held beaters, a stand mixer or a Thermomix for this recipe. 
    Sifting - sift the icing sugar and plain flour to remove any lumps.
    Mixing -  don’t overwork the dough, instead it should be gently folded and then pressed together. 
    Chilling - chill the dough before cooking to avoid shapes spreading when baked. 
    Testing the cookies - don’t overcook the shortbread cookies – they should only just have a light tinge of colour once cooked.
    Storage - Once cooled, shortbread cookies can be stored at room temperature for up to 1 week. Alternatively, the uncooked dough can be rolled into a ball, wrapped in plastic wrap and frozen for up to 1 month. 

    Nutrition

    Calories: 123kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 70mg | Potassium: 14mg | Fiber: 1g | Sugar: 4g | Vitamin A: 245IU | Calcium: 4mg | Iron: 0.5mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Lis

      March 12, 2023 at 5:18 pm

      Can I use dairy free butter instead of nornal butter?

      Reply
      • Lucy

        March 13, 2023 at 8:10 am

        Hi Lis, I haven't tried that sorry!

        Reply
    2. Julie

      February 14, 2023 at 1:36 pm

      5 stars
      I use this recipe all the time, never fails and tastes great.

      Reply
      • Lucy

        February 15, 2023 at 7:07 am

        I'm so thrilled you like it!

        Reply
    3. Sophie

      January 09, 2023 at 12:22 am

      Hiya! Could you add chocolate chips?

      Reply
      • Lucy

        January 09, 2023 at 7:38 am

        Sure!

        Reply
    4. Joy

      December 30, 2022 at 12:49 pm

      5 stars
      First time I've made shortbread and this is exactly how my mom made it and tastes exactly the same. I made the dough in the evening and left in the fridge overnight. In the morning it was so cold; no way it could be rolled out. So I sliced it up. Got lots of varied shapes, but it was great. Also .. easier than rolling and cutting. I think this will be my way from now on. I didn't know it was so simple, and all ingredients usually on hand.

      Reply
      • Lucy

        January 02, 2023 at 11:47 am

        Fantastic!

        Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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