This three-ingredient shortbread recipe is easier than ever to make
This delicious shortbread recipe needs just three ingredients and is the easiest you’ll ever make – and it will definitely be a crowd-pleaser.
One of the best things about Christmas is indulging in good food and what better time to bake some of your favourite goodies than during the festive season? And with this easy three-ingredient recipe, you can easily rustle up a buttery batch of shortbread in no time.
Known to be easier than most biscuits to bake, they would make the perfect gift, or even just as a wintery treat thanks to their delicate and buttery taste.
Now it couldn’t be easier to make at home thanks to food blogger Lucy, who shared this simple recipe on her food blog Bake Play Smile. She said: “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!”
To make 35 cookies, the simple recipe is below.
- 340g salted butter, cold
- 130g icing sugar
- 375g plain or all-purpose flour
First of all, preheat oven to 160C (fan-assisted) and line two large, flat baking trays with greaseproof paper and set aside.
In a large bowl, beat the butter, if you have an electric mixer – set it to medium strength – and beat until smooth. Once smooth, slowly add the icing sugar and keep mixing until everything is well combined. To avoid losing any mixture make sure you scrape it from the sides of the bowl too.
Next, add in the flour, and mix slowly until combined, and it should become crumbly – but it will combine when kneaded. Gently knead the dough into a ball but it’s important not to overwork it, and chill in the fridge for 30 minutes.
Once chilled, roll out into 1cm thickness and use a cookie cutter to cut the dough into shapes. You could get crafty and make your own shapes from a cardboard template or could use a mug or glass alternatively. When cut and laid on the baking trays, bake in the oven for 12-15 minutes – or until lightly golden, making sure you don’t overcook.
Allow to cool for around 10 minutes, and then place on a wire rack to cool completely and then enjoy! These cookies can be stored in an airtight container or tin for up to one week after baking too. The dough can be frozen for up to a month as well.
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