Baking & Desserts
3 Ingredient Buttery Shortbread
Prep 20 mins. /Cook 12 mins.
Makes 36 biscuits
Easy
3 Ingredient Buttery Shortbread
Method
Note: Allow additional time for chilling
- Preheat oven to 160°C (fan-forced) and line 2 baking trays with baking paper.
- Beat butter and sugar in a large bowl of an electric mixer until light and fluffy. Add sifted flour and mix on low until combined.
- Turn out the dough onto a lightly floured work surface and knead gently until smooth. Shape into a disc and wrap in plastic wrap. Refrigerate for 30 minutes, or until firm.
- Divide the dough into two. Rewrap one half and set aside. Roll out to 5mm thick and use lightly floured cookie cutters to cut out 36 shortbreads, re-rolling dough as necessary. Using a small round cutter, cut out centres from half of the shortbreads. Place onto prepared trays. Repeat with remaining dough. Bake for 10-12 minutes or until light golden, swapping trays halfway. Set aside on trays to cool completely.
More Tips
- Unfilled biscuits will keep for up to 5 days in an airtight container at room temperature.
- Shortbread can be filled with vanilla or flavoured buttercream, lemon or passionfruit curd.
