A classic shortbread made with just three ingredients. Buttery and lightly crisp.
If you are a fan of easy bakes, then this one's for you. Made with just three ingredients, this shortbread is pressed into a pan, baked until lightly golden, and sliced once cooled.
Ingredient notes and substitutions
Listed below are notes for the main ingredients. You’ll find all other details and exact amounts in the recipe card at the end of this post.
- Butter: Use softened butter, not melted. I used salted butter. If you’re using unsalted butter, add ¼ teaspoon salt to the flour to balance the sweetness and enhance the buttery flavor.
- Sugar: Powdered sugar is used here for a softer, melty texture, as it blends smoothly into the butter. Granulated sugar can be used instead in the same amount.
- Flour: All-purpose (plain flour)
Step by step photos: 3 ingredient Shortbread
These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.
- Beat the butter until smooth and creamy (about 3 minutes on medium speed)
- Sift the powdered sugar into the bowl.
- Then beat together until smooth ( about 3 minutes until smooth, creamy and pale in color)
- Sift in the flour and mix just until a soft dough forms.
- Press the dough evenly into the prepared pan. Lightly mark the portions without cutting all the way through, then pierce with a fork.
Bake at 320°F (160°C) for 25–30 minutes, until lightly golden. Lift from the pan using the parchment, then cut fully along the marked lines. Dust with a little granulated if you like.
Recipe Variations
This shortbread is simple on its own, but you can add flavor if you’d like.
- Vanilla or almond extract: 1 teaspoon
- Lemon or orange zest: 2–3 tablespoons, finely grated
- Nuts: ½ cup finely chopped toasted pecans, almonds, or walnuts
- Chocolate: Fold chocolate chips into the dough or drizzle melted chocolate over the baked shortbread
- Spices: 1 teaspoon cinnamon or ¼ teaspoon nutmeg
Storage
- Room temperature: Store in an airtight container for up to 7 days.
- Refrigerator: Keeps well for up to 10 days in an airtight container.
- Freezer: Freeze in an airtight container, layered with baking paper, for up to 3 months. Thaw at room temperature before serving.
Recipe
3 ingredient Shortbread
- ¾ cup (170g) salted butter (see notes below)
- ½ cup (60g) powdered sugar (or white granulated sugar)
- 2 cups (250g) all-purpose flour (plain flour)
- Preheat the oven to 320°F (160°C) or 300°F (150°C) for convection ovens.
- Grease and line a 9 inch (23 cm) square pan with parchment paper, leaving some overhang on the sides.
- Beat the butter until smooth, then sift in the powdered sugar and beat together for 2–3 minutes, until pale and creamy.
- Add the flour: Sift in the flour and gently mix with a spatula or your hands until a soft dough forms. Do not overmix.
- Press the dough evenly into the prepared pan. Gently mark the portions without cutting through the dough, then pierce with a fork.
- Bake: Bake for 25–30 minutes, until lightly golden on top.
- Cut while warm: Remove from the oven and lift out using the parchment paper. Cut fully along the marked lines while the shortbread is still warm.
Storage
- Room temperature: Store in an airtight container for up to 7 days.
- Refrigerator: Keeps well for up to 10 days in an airtight container.
- Freezer: Freeze in an airtight container, layered with baking paper, for up to 3 months. Thaw at room temperature before serving.
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Laura says
Oooh,, Ashika, a good shortbread is hard to beat! This one looks like it just melts in your mouth.... Yum!
Tara says
How many days do these cookies last if kept in airtight containers outside, as well as in the refrigerator, please?
The Gardening Foodie says
Hi Tara
Store at room temperature in an airtight container for up to 7 days.
In the refrigerator: The cookies can be stored in a dry, airtight container in the refrigerator for 10 days.
Or to freeze: When the shortbread is completely cold, layer the slices in airtight containers with pieces of baking paper (parchment paper) in between the layers and freeze for up to 3 months.
I would prefer to use an airtight container rather than bags for the shortbread as it is a little delicate and could break up if it is in a bag and knocked or crushed in the freezer. To thaw the shortbread, put the slices on a wire rack at room temperature for about an hour before eating.
I hope this helps
Happy baking 😊