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Simple three ingredient shortbread, crisp, buttery and delicious
Prep Time15 mins
Cook Time40 mins
Course: Dessert
Keyword: 3 ingredient shortbread, easy shortbread, shortbread
Servings: 24


  • 250 gram butter
  • 1/2 cup castor sugar
  • +- 2 cups cake wheat flour/all purpose flour


  • Cream butter and sugar until light and fluffy.
  • Add flour, a little at a time. You may not require all the flour. 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). The rectangle can be about 18cm x 25cm more or less.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


  1. This recipe is makes about 24 pieces of shortbread. You can make it as thick as you want or thinner. 
  2. The kneading creates a crisp, light shortbread
  3. Depending on the altitude and weather you may use more or less flour
  4. Most cookies/shortbread will still feel a little soft when removed from the oven but will harden once cool
  5. The dough does spread a little, you can refrigerate it for about 10 minutes before baking, if you prefer. It will prevent the dough from spreading. Although I skip this step. I just cut the little uneven edges and it's still edible