Easy 3-2-1 Recipe for Shortbread
No fuss Shortbread recipe with Just 3 Key Ingredients
This recipe was one of the first recipes I every made at school and soon became a firm favourite. It’s very easy to make and uses only 3 key ingredients plus a pinch of salt.
The reason it is called the 3-2-1 Shortbread recipe is because using imperial measurements it uses 3 oz of plain flour, 2oz of softened butter and 1 oz of caster sugar. It’s very easy to make and because one portion doesn’t seem to go very far, it’s a good idea to double the ingredients and make 2 sets of shortbread – using 6- 4 -2 proportions.
Please feel free to double the ingredients to make 2 quantities like I did in pictures below
3 oz – 85 grams – Plain flour (don’t use Self Raising as it will rise and not be the right consistency)
2 oz – 56 grams – Butter (I usually use lightly salted butter)
1 oz – 28 grams – Sugar – (caster sugar is best but if you don’t have it granulated is fine). You also need an extra 1/2 dessertspoon to sprinkle on top
1 pinch of salt
- Measure out the ingredients into a large bowl.
- Using clean hands mix the ingredients together until it becomes first of all breadcrumbs and then comes together as a round.
- Generously grease a 6 inch cake tin with butter.
- Gently flatten the dough and then place inside the cake tin. Using your fingers spread it out evenly across the tin until it is almost toughing the sides of the tin.
- Next crimp the edges of the dough to make it all look neat.
- Then using a fork prick the dough evenly and place in a preheated oven at 180 degrees.
- Cook for about 15 – 25 minutes until light golden brown. Depending on your oven it may take up to 25 minutes but mine usually takes 20 minutes. Stop cooking when you think it looks golden enough.
- Take the tin out of the oven and straight away cut it into triangles. Make sure to cut twice so that you go all the way through the biscuit.
- Sprinkle it all over with caster sugar (or granulated if you don’t have) and love it to cool.
- When cold remove from tin and serve.
See Step By Step Photos To Make 3 – 2 – 1 Shortbread
In a bowl mix together all the ingredients with your fingertips. To begin with they will become like breadcrumbs and then gently bring them together to form a round ball.
This is double the recipe so I split in half and then divided it into 2 balls then gently flattened each one with my hands and placed in the centre of a round tin (which had been well greased with butter).
Next I flattened the shortbread rounds so that they were an even distance from the edge of the tin and crimped the edges and pricked them all over using a fork. I used my hands but you can use a rolling pin on a floured surface if you prefer.
Next place in a preheated 180 degree celsius oven and cook for 15 – 25 minutes. In my oven I check at 10 minutes and turn around as my oven is not very even. However, you want the shortbread to be golden – but not burnt!
As soon as you get the shortbread out of the over 1) cut it immediately into 8 triangles whilst it is still hot and then sprinkle it with caster (or granulated ) sugar.
Top Tips When Making 3 – 2 – 1 Shortbread
- Be accurate when weighing out ingredients
- Don’t use Self raining flour
- Make sure to cut the triangles when the shortbread is still hot.
- Leave the cut shortbread in the tins until it is completely cooled down before removing to a plate.
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