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!
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.
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!
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.
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.
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.
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.
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
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.
You can store shortbread biscuits at room temperature for up to 1 week. They will last longer than that but will soften over time.
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!
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.
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.
Absolutely! My 3 ingredient shortbread recipe is made from plain flour, icing sugar and butter.. that's it!
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.
Yes! This shortbread recipe is perfect for cutting out Christmas shapes!
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...
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3 Ingredient Shortbread Recipe
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.
Lis
Can I use dairy free butter instead of nornal butter?
Lucy
Hi Lis, I haven't tried that sorry!
Julie
I use this recipe all the time, never fails and tastes great.
Lucy
I'm so thrilled you like it!
Sophie
Hiya! Could you add chocolate chips?
Lucy
Sure!
Joy
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.
Lucy
Fantastic!