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Quick And Easy Shortbread Recipe

Do you love shortbread? I know I do. These delicious shortbreads are quick and easy to make with only 3 ingredients! They take about 10 minutes from start to finish (not including baking time). And they’re perfect for Christmas because they store well and don’t crumble like other cookies.

As a bonus, this recipe can be gluten-free, vegan-friendly and can be made dairy-free as well! So whether it’s Christmas or not, these shortbreads are perfect for any occasion.

If you want to get fancy, try adding a sprinkle of sugar on the top before baking or dipping half in chocolate. You can also use different sugars for decoration: coarse sugar, granulated sugar, powdered sugar- everything goes!

quick shortbread recipe

INGREDIENTS

To make these lovely shortbreads, all you need is:

  • 500 g Plain White Flour
  • 150 g Caster Sugar
  • 250 b Salted Butter, softened

HOW TO MAKE QUICK SHORTBREAD

  • Preheat oven to 160° Fan oven. Grease or line a Swiss roll tin 33x23cm.
  • Mix the flour and sugar in a bowl. Rub in butter until fine breadcrumbs
  • Knead the mixture together and press it into the tin.
  • Prick the shortbread lightly with a fork all over. Score lightly into fingers using a cutter but don’t cut through.
  • Bake for about 30 minutes until browned all over. Or use my air fryer shortbread recipe.
  • Quickly sprinkle caster sugar on top and cut into fingers and leave to cool.
  • Store in an airtight container.

This is the ingredients and method to make Millionnaires Shortbread.

GLUTEN-FREE SHORTBREAD

To make this an easy gluten-free shortbread, use plain gluten-free flour with a teaspoon of Xantham Gum. If you don’t want to use Xantham Gum, use sweet rice flour or tapioca flour with a lighter flour such as oat flour.

VEGAN AND DAIRY-FREE SHORTBREAD

For a vegan shortbread, use a vegan block to replace the butter. Make sure it’s at room temperature. Dairy-free shortbread with dairy-free spread or use a vegan block.

BAKING EQUIPMENT FOR SHORTBREAD

To make these shortbreads into fingers, use:

Swiss roll tin 33x23cm. I like the ones from Circulon as they are hard-wearing.

Cutter

To make them into tartlet shape use:

Mini tart tins with removable bottoms

SHORTBREAD FLAVOUR VARIATIONS

Shortbread is one of those classic treats that never goes out of style. But why stick to plain old shortbread when you can try one of these delicious variations? With flavours like chocolate and ginger, you’re sure to find a favourite new flavour. So why not add a bit of variety to your next shortbread bake? Just make sure you save room for dessert!

Here are just a few versions of shortbread:

Lemon shortbread – Add a zest of 1 lemon

Chocolate – Melt good quality dark chocolate. Either scatter on top or full coverage.

Ginger – Add 2 heaped teaspoons of ground organic ginger. If you like ginger you love my Ginger Biscuit Recipe.

Lavender – 2 tablespoons of chopped fresh lavender

Iced Shortbread – Scatter icing on top. Add different colours to make it more appealing.

CONCLUSION

Why not whip up this recipe for your next party or gathering? They’re perfect if you need a quick appetizer that’s delicious and easy. And the best part is, they can be made with any number of variations to fit anyone’s dietary needs! So go ahead and try out these shortbreads today. You won’t regret it. Make them now before Christmas comes around (or make some in preparation).

quick shortbread recipe

Quick and Easy Shortbread Recipe

Rachel
This easy shortbread recipe takes only three ingredients – butter, sugar, and flour. It's quick to prepare (takes 10 minutes or less) and they last for a long time! Perfect for Christmas baking!
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Afternoon Tea, Pudding, Snack
Cuisine British
Servings 16
Calories 262 kcal

Ingredients
  

  • 500 g Plain White Flour
  • 150 g Caster Sugar
  • 250 b Salted Butter, softened

Instructions
 

  • Pre-heat oven 160° Fan oven. Grease or line a swiss roll tin 33x23cm.
  • Mix the flour and sugr in a bowl. Rub in butter until fine breadcrumbs
  • Knead mixture together and press into the tin.
  • Prick the shortbread lightly with a fork all over. Score lightly into fingers using a cutter but don't cut through.
  • Bake for about 30 minutes until browned all over.
  • Quickly sprinkle caster sugar on top and cut into fingers and leave to cool.
  • Store in an airtight container.
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Notes

You can make these into shortbread fingers as in the recipe or use round tartlet tins as seen in the images. If using the tartlet tins, reduce the cooking time by 10 mins but make sure they are golden brown.

Nutrition

Calories: 262kcalCarbohydrates: 33gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 34mgSodium: 101mgPotassium: 37mgFiber: 1gSugar: 9gVitamin A: 390IUCalcium: 9mgIron: 1mg
Keyword shortbread recipe
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

2 Comments

5 from 1 vote (1 rating without comment)

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