This delicious, 3 ingredient Shortbread is light, buttery, and a breeze to make. I promise that even if you have never baked anything in your life, you will be able to make these with absolute ease.
3 ingredient Shortbread
If you are a fan of easy bakes, then this one is for you. Using just 3 simple ingredients to create a delicate, buttery melt in your mouth deliciousness. This is truly one of the easiest cookies you will ever bake.
No need for cookie cutters here, just form a soft dough to press into a pan and bake. Prepared and baked in under 30 minutes, this classic recipe is a real keeper. It is also way more flavourful and light compared to storebought packaged shortbread.
So how about giving this recipe a try the next time you looking for a quick and easy bake. I promise that you will love it too!
Just a note on a few ingredients and substitutes if needed
While the full recipe is written below, this is the section to read if you’re wondering about ingredient substitutions or how these ingredients work in the recipe.
Butter: Butter is the main ingredient in this bake adding amazing flavour, colour and texture to the shortbread. It should be soft but not melted or melting.
Powdered sugar: Powdered sugar contributes to that melt in your mouth texture of this bake. I love using it in shortbread because it is easily creamed into the butter. The powdered sugar can also be substituted by using ½ cup (115g) castor, white granulated, or brown sugar. You just have to beat it a little longer to ensure that the larger granules of sugar are properly dissolved.
Flour: Either all-purpose, cake flour or plain flour can be used in this recipe.
Recipe Variations
This 3 ingredient shortbread is a basic recipe and is absolutely delicious on its own, but feel free to add other flavours and ingredients if you want to fancy up your bake.
Here are a few suggestions if you would like to give it a try. These should be added before incorporating the flour to the butter-sugar creamed mixture:
- Vanilla or almond extract: Add 1 teaspoon of vanilla or almond extract to the butter-sugar mixture.
- Lemon or orange zest: Grate in 2 to 3 tablespoons of lemon or orange zest to the creamed mixture.
- Nuts: Add ½ cup of finely chopped toasted pecans, almonds, or walnuts to the flour before adding it to the creamed butter-sugar mixture.
- Chocolate: Add chocolate chips to the creamed mixture or drizzle the baked shortbread with melted chocolate.
- Spices: Add 1 teaspoon ground cinnamon or ¼ teaspoon of nutmeg to the creamed butter and sugar for a seasonal or festive treat.
How to make 3 ingredient Shortbread
While the video and the full printable recipe is written below, this is the process with step-by-step pictures to guide you.
- Cream the butter: Use a whisk or electric beater to beat the butter for about 3 minutes until light and creamy.
- Sift in the powdered sugar: Sifting removes lumps and makes the sugar fluffier by adding air.
- Beat the sugar and butter: Beat the butter and powdered sugar well, for about 3 minutes until smooth and creamy.
- Form a soft dough: Sift in the flour and use a spatula or your hands to combine, forming a soft dough.
- Press the dough evenly into the prepared pan. Pre-cut the dough into the serving slices portions you prefer and pierce each cut portion with a fork.
- Bake in a preheated oven of 320°F (160°C) for 25 to 30 minutes until lightly browned. Remove the baked shortbread from the oven and use the overhanging baking paper to remove the shortbread from the pan Use a sharp knife to cut along the pre-cut lines. Dust with a sprinkling of castor sugar for a decorative look and some sweet crunch.
Some Tips and Frequently asked questions
Why must the butter be soft?
The butter should be soft at room temperature but not melted. Softened butter ensures that the sugar is well incorporated. If the butter is cold or hard, it won't incorporate easily into the shortbread mixture resulting in an overworked dough which creates a dense bake.
How long to beat the butter and sugar?
The butter and sugar should be well beaten. Beat for about 3 minutes on medium speed to help aerate the mixture to create a lighter bake.
Why should I sift the flour?
Shortbread is a delicate light bake and sifting the flour largely contributes to that light texture. Besides aerating the mixture, sifting ensures that the flour is lighter and not overmixed when forming a dough.
Is pre-cutting the dough before baking necessary?
Cutting the dough into serving slices before baking ensures neater portions of shortbread after it has been baked. Because shortbread is such a tender bake, slicing it after baking can cause crumbling, breaking, and uneven slices.
Why do you pierce the dough before baking?
Piercing the dough with a fork ensures that the shortbread bakes evenly. It also gives this bake its classic signature shortbread look 🙂
Storage
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.
Enjoy ♥
If you like this recipe, be sure to check out my other amazing cookie and slice recipes
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3 ingredient Shortbread
- ¾ cup butter See note 1
- ⅔ cup powdered sugar See note 2
- 2 cups all-purpose flour
- Preheat oven to 160°C/320°F (standard) or 150°C/300°F (fan forced / convection).
- Grease and line a 23 cm / 9 x 9" square pan with baking paper hanging over the sides.
- Cream the butter: Use a whisk or electric beater to beat the butter for about 3 minutes until light and creamy.
- Sift in the powdered sugar: Sifting removes lumps and makes the sugar fluffier by adding air.
- Beat the sugar and butter: Beat the butter and powdered sugar well, for about 3 minutes until smooth and creamy.
- Form a soft dough: Sift in the flour and use a spatula or your hands to combine, forming a soft dough..
- Press the dough evenly into the prepared pan: Pre-cut the dough into the serving slices portions you prefer and pierce each cut portion with a fork.
- Bake: Bake for 25 to 30 minutes until lightly browned. Remove the baked shortbread from the oven and use the overhanging baking paper to remove the shortbread from the pan. Use a sharp knife to cut along the pre-cut lines. Dust with a sprinkling of castor sugar for a decorative look and some sweet crunch.
Storage
- 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.
- When freezing, I 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.
Video
- The butter should be soft at room temperature but not melted. Softened butter ensures that the sugar is well incorporated. If the butter is cold or hard, it won't incorporate easily into the shortbread mixture resulting in an overworked dough which creates a dense bake.
- Powdered sugar contributes to that melt in your mouth texture of this bake. I love using it in shortbread because it is easily creamed into the butter. The powdered sugar can also be substituted by using ½ cup (115g) castor, white granulated, or brown sugar. You just have to beat it a little longer to ensure that the larger granules of sugar are properly dissolved.
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 😊