Updated: Feb 16, 2021
I love Classic Shortbread. All buttery and crunchy cookies and homemade are just the best. Nothing can beat homemade Shortbread cookies. And my 3 ingredient, egg free shortbread cookies are just perfect when you want to whip up a tasty treat with your cup of tea.
What is the '3-2-1 Recipe'?
A 3-2-1 recipe is a recipe which calls for only three ingredients and are measured out in a ratio of 3 parts, then 2 parts then 1 part. Usually this recipe is measured out in cups, but could also be applied to 300 grams: 200 grams and 100 grams respectively. My three ingredient shortbread cookies call for: 3 parts flour: 2 parts butter: 1 part butter. It's as easy as that!
This recipe is perfect for those who have an allergy to eggs, because it doesn't call for any eggs at all! Perfect for when you need a teatime treat and SOMEONE forgot to pick up the eggs. This recipe is great. All you have to do is combine the sugar and butter until creamy, add the flour. Mix it well. Roll into a log. Cut out rounds. Bake and eat. Come on, I'll show you exactly how to make these.
Preparation time 10 minutes
Cook Time 18 minutes
Yields 30-36 cookies
1 cup butter - room temperature
1/2 cup sugar - fine/ powdered
2 cups all purpose flour
Preheat the oven to 180c/ 350f. Line a baking tray with parchment paper and set it aside.
Cream the butter and sugar in a bowl for 2-3 minutes until light and fluffy.
Add the sifted flour and mix until the dough begins to come together, like pea sized pieces. If it is like dry like sand, then you may need to add a couple teaspoons of water just to bring it to the right consistency.
Turn the dough onto a clean kitchen counter and begin to form into a log shape. do not worry, the heat fro your hands will help to bring it together. Roll into a 2 inch diameter log.
Wrap in clingfilm and chill in the fridge for 30 minutes. This will help the dough firm up, which will make cutting them into rounds so much easier.
Once your dough has chilled, cut into 3/4 inch rounds and arrange on a baking tray lined with parchment paper.
Bake at 180c for 16-18 minutes until golden brown.
Cool on a cooling rack for a few minutes. These cookies will keep in an airtight container for 3-4 days, not that they last that long.
If you want to change up the recipe, you can always add: chocolate chips, orange zest, cranberries, dried fruit or nuts to the mixture before forming it into a log.
For a more elegant look, dip the shortbread in some melted milk chocolate and top with some crushed nuts.
Let me know if you try this recipe out, and how it worked for you. Which variations are your favourite?