This is my 3 ingredient Shortbread recipe that I’ve used for many years. I must admit I always try to keep my recipes a simple as I can, I’m not great at complicated recipes so to prevent too many disasters I live by the motto “keep it simple”, this is especially true when I’m baking.
I think butter makes everything taste better, this buttery shortbread is testament to that fact. I also learnt a great tip that the Shortbread dough must be kneaded for 10 minutes, at first I thought that was crazy. I know this technique is mainly used when making bread to develop the gluten but believe it or not the kneading works and the result is flaky, buttery shortbread.
To get the best results I make my dough and try to create a neat rectangle on my baking sheet. Using a fork I then prick some holes in the dough, this prevents it from bubbling. I then sprinkle some granulated sugar over and bake. It is best to cut the shortbread whilst it’s still a little warm, this prevents it from breaking. The dough will still be a little soft when removed from the oven but that’s perfectly okay, it will harden once it cools down.
You can also make beautiful shortbread cookies with this dough, simply cut them into shapes, refrigerate for a few minutes and bake. Often when I buy cookies from the store it’s quite shocking to se the amount of ingredients that goes into some of them. Most of the ingredients are far from healthy too, with homemade you at least know what goes into them. This is also a great recipe if you want to keep your little ones busy in the kitchen.
Please do try this simple Shortbread Recipe and drop me a comment. I would love to hear how they turned out.
- 250 gram butter
- 1/2 cup castor sugar
- +- 2 cups cake wheat flour
- Cream butter and sugar until light and fluffy.
- Add flour, a little at a time. Knead well for 10 minutes.
- Flatten on a baking sheet, should be about 1cm thick. Prick with a fork (this will prevent the dough from bubbling). Sprinkle with granulated sugar and bake at 160 deg celcius for 40 to 50 minutes. Will be ready when it's a light golden brown on top and edges may be a little deeper brown. Cut into squares/rectangles whilst still warm
- Will keep in an airtight container for about a week