Three ingredient shortbread
Classic buttery shortbread biscuits baked until delicately golden - simple, crumbly, and perfectly sweet for teatime.
Updated : 25 December, 2025
Easy
About 20 min.
Ingredients
200 grams
Butter
100 grams
Sugar
300 grams
Flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 160C and line a baking tray with baking paper.
Step 2
Combine the butter and sugar in a bowl and beat together by hand or with an electric whisk until the mixture is pale and smooth. Add the flour and gently mix until fully incorporated, taking care not to overwork the dough or you’ll lose that signature crumbly texture. Bring the dough together with your hands and form it into a ball.
Step 3
Lightly flour the work surface if necessary and roll the dough out to around 5mm/¼in thick. Cut into shapes with a biscuit cutter, then transfer the cut biscuits to the lined baking tray. Place the tray in the fridge and chill for 15 minutes to allow the dough to rest.
Step 4
Sprinkle a pinch of sugar over each biscuit before baking. Place the tray in the oven and bake for 15-20 minutes, or until the biscuits are a pale golden brown.
Step 5
Move the biscuits to a wire rack and allow them to cool completely before serving. Enjoy!
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