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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

Our 3 ingredient shortbread recipe is the easiest shortbread you'll ever make... all you need is butter, plain flour and icing sugar!
5 from 3 votes
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Course: sweets
Cuisine: Biscuits/Cookies, Christmas
Keyword: 3 ingredient shortbread
Prep Time: 10 minutes
Cook Time: 15 minutes
Chilling time: 30 minutes
Total Time: 55 minutes
Servings: 35 cookies
Calories: 123kcal

Equipment

  • Beaters, stand-mixer or Thermomix
  • Oven

Ingredients

  • 340 g (3 sticks) butter
  • 130 g (1 cup) icing sugar
  • 375 g (3 cups) plain 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 30 minutes to chill. Roll out to 1/2-1 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 only 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 on Speed 8, 10 seconds. Scrape down the sides of the bowl and add the butter and plain flour. Mix on Speed 6, 10-15 seconds and then on Interval/Knead function for 1 minute.
  • Gently knead the dough into a ball (but don't overwork it) and place into the fridge for 30 minutes to chill. Roll out to 1/2-1 cm thick. Use cookie cutters to cut the dough shapes out.
  • Use cookie cutters to cut the dough shapes out. 
  • Place the shapes onto the prepared trays and bake for 12-15 minutes or until only 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 together. 
Chilling - chill the dough before cooking to avoid 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