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 389 votes

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Course: Cookies

Cuisine: western

Prep Time: 10

Cook Time: 15

Chilling time: 30

Total Time: 55

Servings: cookies

Calories: 123kcal

Author: Lucy - Bake Play Smile

Equipment

Beaters, stand-mixer or Thermomix
Oven

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.

Video

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