Easy 3-ingredient shortbread recipe
This time of year seems to catapult us from Black Friday to Christmas shopping and every other celebration that now comes with a side of gifting. But gifting doesn't have to mean purchasing something new. Homemade treats can feel more personal, more sustainable, and more delicious!
This special shortbread recipe is one of those simple, perfect at anytime pick-me-ups that makes a lovely gift. It’s buttery, crumbly, comes together with basic cupboard ingredients, and can be endlessly adapted with different flavours and add-ins to suit whoever you’re baking for.
Why you’ll love this recipe
Rich, crumbly, melt-in-the-mouth texture.
Quick and easy to make with no fancy equipment.
Can be prepared ahead, chilled and baked when needed.
Only three core ingredients and no artificial add-ins.
Ingredients
6 oz plain flour
4 oz cold butter
2 oz coconut sugar
Method
Rub the cold butter into the flour with your fingertips until you have a fine, crumble consistency.
Add the coconut sugar and any chosen add-ins at this stage, and gently bring everything together into a dough.
Tip the crumbly dough onto a sheet of greaseproof paper and, using the paper to help you, shape it into a neat log.
Refrigerate for at least 1 hour.
Remove from the fridge and slice into rounds/squares about 1.5cm thick.
Arrange on a baking sheet and bake in a preheated oven at 170°C for about 15 minutes, or until just turning golden at the edges.
Ingredient substitution
Flour variations – For a classic soft crumb, plain white flour works best, but you can experiment with wholemeal flour for a nuttier, heartier texture or Einkorn flour for its slightly lighter and flaky grain. You can also blend these – try swapping half the plain flour with wholemeal or Einkorn to add depth.
Sugar Swaps – Coconut sugar brings a mellow, caramel-like taste, but feel free to substitute it with regular caster sugar or whichever sugar you have at hand.
Flavour ideas and add-ins
Try one of these combinations, or mix and match to create your own signature shortbread:
A handful of chopped dark chocolate and a pinch of vanilla powder.
½ teaspoon ground cinnamon and ¼ teaspoon ground ginger for a warm, spiced biscuit.
¼ teaspoon crushed green cardamom with 1 tablespoon desiccated coconut.
A handful of roughly chopped blanched almonds, with 1 oz cocoa powder replacing 1 oz of the flour.
A handful of chopped dark salted chocolate with ¼ teaspoon crushed green cardamom.
Gifting and storage tips
Once baked and cooled, keep the shortbread in an airtight container to preserve its texture. For gifting, stack a few biscuits in a small jar or tin, tie with a ribbon and you have a simple, homemade gift that feels unique, thoughtful and perfect for cosy Winter days.