Sunday Bake: Shortbread Made Simple With This Three Ingredient Recipe


Scottish Shortbread | Traditional Cookie From Scotland | TasteAtlas

Hey Lovelies,

Looking out my window today I am not sure what the weather is going to do. It is always lovely to see the sunshine, but it does not seem to be around today. So, it is time to brighten up your day with something else.

Sundays are all about baking on the blog and today I have gone for another easy isolation creation. With so many ingredients being currently quite hard to get, I have found the perfect three-ingredient shortbreads to make that are perfect with a cup of tea. The solution to all our problems.

Taking hardly anytime at all, it is time to start a new isolation trend. Say goodbye to the banana bread with these teatime delights…

  • 125g/4oz Butter
  • 55g/2oz Caster Sugar (Plus a little extra for the finish)
  • 180g/6oz Plain Flour
  • Mixing Spoon
  • Mixing Bowl
  • Rolling Pin
  • Round Cookie Cutter or Knife
  • Fork
  • Baking Tray
  • Baking Paper
  • Cooling Wire Rack
  1. Preheat the oven to 190C/375F/Gas 5. Grease and line a baking tray with baking paper and leave to one side.
  2. Using the mixing spoon, beat the butter and the sugar together until smooth. Add and stir in the flour to get a smooth paste texture.
  3. Lightly flour a work surface and place the paste onto it. Roll it out until it is 1cm/½in thick.
  4. Once ready, use a cookie cutter to make biscuit rounds or use a knife to make finger shapes. Place onto the baking tray and use the fork to make the traditional shortbread dots.
  5. Sprinkle the tops with caster sugar and leave to chill in the fridge for 20 minutes.
  6. After the 20 minutes is up, bake in the oven for 15-20 minutes, or until pale golden-brown.
  7. Remove when ready and set aside to cool on a wire rack. Once they are done, enjoy with the perfect cuppa or however you like your biscuits lovelies.
Don’t forget to share all your creations with me lovelies on social or below. I love to see them all!

Joey X

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