Easy and tasty three ingredient shortbread recipe ready in just over half an hour

Daily Record

2 days ago

Shortbread is a beloved Scottish treat said to date back to Mary Queen of Scots, and a simple three-ingredient recipe now makes it easy to enjoy year-round
Shortbread has long been a cherished part of Scottish heritage, with its buttery, crumbly texture beloved for generations. Legend even credits Mary Queen of Scots with its creation, and it remains a staple of Hogmanay celebrations to this day. But there's no rule saying you can't enjoy it in the summer, too, and now, an easy homemade recipe could help you do just that.
Culinary experts at Taste of Home have shared a fuss-free recipe requiring just three simple ingredients and a little over half an hour of your time. Better still, the recipe yields four dozen shortbread fingers, perfect for sharing, or not.
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Submitted by Rose Mabee from the town of Selkirk in Manitoba, Canada (a fitting name for a Scottish-inspired bake), the recipe calls for:
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500ml of softened butter
250ml of packed brown sugar
Between 500g and 600g of all-purpose flour
To make it, preheat your oven to 180°C and cream together the butter and sugar until light and fluffy. Add 450g of flour and mix well. Tip the dough onto a floured surface and knead for five minutes, gradually adding the rest of the flour until you have a soft, workable dough.
Roll it out to a half-inch thickness and cut into strips, 3 inches by 1 inch is ideal, or get creative with circles or triangles. Prick each piece with a fork, place them an inch apart on an ungreased baking sheet, and bake for 20 to 25 minutes until lightly golden. Cool before serving, if you can keep any hands off them, and enjoy with a hot cup of tea or coffee.
If you're feeling adventurous and want to add a twist to the classic, food creator Dee, of Dee & Sweets, has turned heads with her indulgent cinnamon roll version of shortbread.
The bars have all the buttery richness of a traditional shortbread base, layered with a sweet cinnamon filling and topped with vanilla frosting. Dee's creation has quickly become a favourite among foodies for its clever combination of comforting flavours and beautiful presentation.
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Cinnamon roll shortbread recipe:
For the crust:
225g butter, softened
150g caster sugar
1 tbsp vanilla extract
312g all-purpose flour
¼ tsp salt
1 tbsp demerara sugar
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For the filling:
55g butter, softened
100g brown sugar
1 tsp cinnamon
1 tsp vanilla extract
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For the frosting:
55g cream cheese
112g butter
125g icing sugar
2 tsp vanilla extract
Start by preheating your oven to 175°C and lining a 9×9 inch baking tin with greaseproof paper.
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Cream together the butter and sugar for the crust until light and fluffy, then mix in the vanilla. In another bowl, combine the flour and salt, then add to the wet mixture in stages, mixing until just combined. Press two-thirds of the dough into the tin, saving the rest for later, and chill the base for 15 to 30 minutes.
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Bake the crust for about 15 minutes until just turning golden and set it aside to cool slightly. Meanwhile, mix the filling ingredients into a soft spread. Spoon the cinnamon mixture over the base and spread evenly.
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Roll out the reserved dough and tear into flat clusters, loosely placing them on top to create a lid. Sprinkle demerara sugar on top and bake again for 30 to 35 minutes until golden brown and bubbling.
While it cools, make the frosting by beating the cream cheese, butter, icing sugar and vanilla together until smooth and creamy. Spread over the bars once they've cooled slightly, slice into squares, and serve.
Whether you stick to the classic or try the cinnamon twist, shortbread remains a timeless treat that proves some traditions never go out of style.