Home-baked shortbread is hard to beat for both its buttery aroma and sweet flavour.
While many recipes overcomplicate this traditional Scottish treat, one food blogger has a no-fuss formula that anyone can make.
Sharing the recipe on her blog, Bake Play Smile, chef Lucy claimed: “The famous three-ingredient shortbread recipe is the easiest melt-in-your-mouth shortbread you’ll ever make… all you need is butter, plain flour and icing sugar!”
Whether they’re enjoyed straight from the oven or as a gift for loved ones, the creamy biscuits are perfect for winter.
They’re great for saving for a later date too and will keep at room temperature in an airtight tin for up to one week after baking, or, the premade dough can be frozen for one month.
READ MORE: Make ‘intense’ chocolate brownies using 6 ingredients including cocoa powder
Ingredients
For 35 cookies:
- 340g salted butter, cold
- 130g icing sugar
- 375g plain or all-purpose flour
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How to make shortbread
Preheat oven to 160C (fan-assisted), then line two large, flat baking trays with greaseproof paper and set aside.
Beat the butter in a large bowl using an electric mixer on medium strength until smooth, which should take around 30 seconds.
Next, slowly add the icing sugar and continue mixing this in until everything is well combined.
Scrape down the sides of the bowl to avoid losing any mixture, then add the flour and mix on low speed until combined.
The mixture should be crumbly at this stage, but it will come together when gently kneaded.
Knead the dough into a ball (but don’t overwork it) and place into the fridge for at least 30 minutes to chill.
When time is up, take the chilled dough and roll out to a thickness of 1cm thick. Use cookie cutters to cut the dough shapes out, or create your own using a cardboard template, mug, or glass base.
Place the shapes onto the prepared trays and bake for 12-15 minutes, or until just very lightly golden, taking care not to overcook.
Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
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