Best Shortbread Biscuits (3 Ingredients)
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This simple Best Shortbread Biscuit Recipe requires just 3 ingredients to create a classic, buttery shortbread that’s crisp on the outside and melts in your mouth with every bite. Perfect for a cozy afternoon tea or any festive occasion, these quick and easy shortbread biscuits are sure to delight everyone!
Best Shortbread Biscuits Recipe
These classic shortbread biscuits, known for their rich buttery flavor and delicate, melt-in-your-mouth texture, have been a staple of tea tables and festive gatherings since medieval times.
The beauty of shortbread lies in its simplicity. Made with just three key ingredients, butter, sugar, and flour, this timeless recipe showcases the magic of everyday pantry staples, creating a treat that’s both elegant and effortless.
Rooted in Scottish tradition, where it was once a luxury reserved for special occasions, shortbread has evolved into a beloved year-round indulgence. Whether paired with tea, coffee, or enjoyed on its own, its rich buttery essence remains irresistible.
This easy shortbread recipe captures the authentic flavor of traditional Scottish shortbread, offering both simplicity and indulgence in every bite!
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What is the secret to good shortbread?
The secret to great shortbread biscuits is using high-quality butter and gentle handling of the dough to maintain its texture, along with chilling before baking and careful monitoring to achieve a light golden color just around the edges.
What should I do if my shortbread dough is too crumbly?
If the dough feels too crumbly and isn’t coming together, try using your hands to gently bring it together. The warmth of your hands can help soften the butter and form the dough. Avoid adding extra liquid, as this can alter the texture of the shortbread.
Can I add flavors like vanilla or lemon zest to my shortbread?
Absolutely! Shortbread biscuits are versatile and can be flavored with vanilla extract, lemon or orange zest, and even spices like ground cardamom.
How to store shortbread biscuits
Store: In an airtight container at room temperature for 1 – 2 weeks.
Freeze: Wrap the biscuits individually in plastic wrap, then place in a freezer-safe bag or container. Label with the date and freeze for up to 2 months.
Thaw: Thaw at room temperature for a few hours before serving.
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Best shortbread biscuit recipes
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The Best Shortbread Biscuits (3 Ingredients)
Ingredients
- 225 g (2 sticks) salted butter, soft at room temperature, or unsalted butter + 1/4 tsp salt
- 2 1/2 cups (300g/10.6 oz.) all-purpose flour, scoop & leveled
- 1 cup (150g/5.3 oz.) powdered sugar
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 160ºC (320ºF) fan-forced. Grease a 9-inch x 9-inch (22cm x 22cm) square baking tin with butter. Line it with parchment paper, leaving some overhang to help remove the shortbread later.
- Prepare Mixing Equipment: Ready your stand mixer with the paddle attachment or a large mixing bowl with an electric hand beater.
- Cream Butter: Beat the butter in the mixing bowl at medium speed for 30 seconds, then scrape the sides.
- Add Sugar: Sift in the powdered sugar and continue to beat for 1 minute, remembering to scrape the bowl again.
- Add Flour: Gently mix in the flour on low speed until a crumbly dough forms. Avoid overmixing; you can finish bringing the dough together with your hands.
- Press into Tin: Evenly press the dough into the lined tin. Flatten and smooth the top using the bottom of a glass. If the glass is smooth, you can roll it across the dough as you would with a rolling pin.
- Cut Biscuits: Score the dough into 18 rectangles using a long knife or pastry scraper, ensuring you cut all the way through.
- Prick Biscuits: Prick each rectangle several times with a wooden skewer or fork, piercing halfway into the dough.
- Chill: Place the tin in the fridge for 20 minutes.
- Bake: Bake for 30-35 minutes until the edges are just lightly golden; the rest should remain pale.
- Cool Slightly: Let the shortbread cool in the tin for 5 minutes.
- Cut Rectangles Again: Recut along the pre-scored lines and prick again at the same holes.
- Cool: Leave the shortbread to cool in the tin for another 10 minutes.
- Remove From Tin: Using the parchment overhang, lift the shortbread onto a wire rack to cool completely, keeping it in one piece.
- Serve: Once cooled, break along the cut lines into individual biscuits and enjoy!
Notes
- Store: In an airtight container at room temperature for 1 – 2 weeks.
- Freeze: Wrap the biscuits individually in plastic wrap, then place in a freezer-safe bag or container. Label with the date and freeze for up to 2 months. Thaw at room temperature for a few hours before serving.