Best Shortbread (3 Ingredients)
This simple Best Shortbread 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!
I’ve also just created a chocolate shortbread of this recipe and I didn’t know I could love it even more!
Buttery & Melt-In-Your-Mouth.
They’re the kind of buttery, nostalgic biscuits that feel right at home on every holiday table — simple, elegant, and impossible to stop eating.
Unbeatable Melt-In-Your-Mouth Texture – delicately crisp edges with a buttery, tender crumb.
Effortless & Foolproof – just three ingredients and simple steps for perfect shortbread every time.
Timeless & Versatile – elegant enough for gifting, nostalgic enough for afternoon tea, and perfect for Christmas trays.
Shortbread video
Why this recipe works
These shortbread biscuits rely on just a few ingredients, so each one plays an important role:
Butter
Creates the rich flavour and tender texture that makes shortbread so irresistible.
Powdered Sugar
Sweetens the biscuits while helping create a delicate, melt-in-your-mouth crumb.
All-Purpose Flour
Provides structure while keeping the shortbread light and crisp.
Ingredients you’ll need
Butter
Use softened salted butter or unsalted butter with a small amount of added salt.
Powdered Sugar
Also known as icing sugar. It dissolves easily into the butter and helps create a fine, delicate texture.
All-Purpose Flour
Also known as plain flour in Australia. Measure using the scoop-and-level method for best results.
How to make shortbread cookies
Step 1: Cream the softened butter for 30 seconds, then scrape the bowl. Add powdered sugar and beat for 1 minute until smooth.
Step 2: Add flour and mix on low until a crumbly dough forms.
Step 3: Tip the dough into the lined pan and press it in evenly.
Step 4: Smooth the top using the base of a glass or use it like a rolling pin. A regular silicone spatula can also be used.
Step 5: Score the dough into 18 rectangles using a long knife or pastry scraper, ensuring you cut all the way through. To do this evenly, measure the length of the dough and divide it into three equal sections, marking two straight lines. I like to use a pastry cutter for this step or you can use a sharp knife.
Step 6: Then rotate the pan and measure the width the other way and divide it into six equal sections, marking five lines.
Step 7: Cut all the way through along these lines. You should have 18 rectangles.
Step 8: Prick each biscuit with a fork or skewer. Bake for 30-35 minutes until the edges are just lightly golden; the rest should remain pale. Remove form the oven.
Step 9: Let the shortbread cool in the tin for 5 minutes. Then, recut along the pre-scored lines and prick again at the same holes. Leave the shortbread to cool in the pan for a further 10 minutes. Transfer the shortbread onto a wire rack to cool completely, keeping it in one piece.
Try these recipes next
The Best Shortbread Biscuits (3 Ingredients)
Ingredients
Method
- 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.
- Score Biscuits: Score the dough into 18 rectangles using a long knife or pastry scraper, ensuring you cut all the way through. To do this evenly, measure the length of the dough and divide it into three equal sections, marking two straight lines.
- Cut Biscuits: Then rotate the pan and measure the width the other way and divide it into six equal sections, marking five lines. Cut all the way through along these lines. You should have 18 rectangles.
- Prick Biscuits: Prick each rectangle several times with a wooden skewer or fork, piercing halfway into the dough.
- 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!
Nutrition
Video
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.
Tried this recipe?
Let us know how it was!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.
I’m obsessed with this easy and delicious shortbread biscuit recipe.
Hi Budge, thank you so much! So happy you love this shortbread recipe. I feel the same way! Sam 🙂