Real English Shortbread or 123 Shortbread
Indulge in the buttery perfection of Real English Shortbread, also known as 123 Shortbread, a classic treat that's as simple as its name suggests. With just three essential ingredients—unsalted butter, sugar, and flour—this recipe delivers melt-in-your-mouth biscuits that boast crumbly, tender textures and a subtly sweet flavor. Perfectly golden and delicately scored into squares or rectangles, this traditional shortbread is easy to prepare with minimal effort and maximum reward. Whether you’re serving it alongside tea or gifting a batch to loved ones, this timeless recipe is sure to impress. Plus, its straightforward "1-2-3" ratio means you'll never forget how to whip up a batch of authentic British goodness.
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 113 grams granulated sugar
- 340 grams all-purpose flour
- 1 pinch salt (if using unsalted butter)
Instructions
Preheat your oven to 160°C (320°F) and line a rectangular baking tin (approximately 9x13 inches) with parchment paper.
In a large mixing bowl, use a hand mixer or wooden spoon to cream together the room-temperature butter and sugar until smooth and fluffy. If you are using unsalted butter, add a pinch of salt at this stage.
Gradually sift in the flour, folding it into the butter-sugar mixture with a wooden spoon or your hands until it forms a soft, but slightly crumbly dough. Be careful not to overmix, as this can make the shortbread tough.
Transfer the dough to the prepared baking tin, pressing it evenly into the bottom. Use the back of a spoon or your fingertips to smooth the surface.
Using a fork, lightly prick holes across the surface of the dough to allow for even baking.
Bake the shortbread in the preheated oven for 30-35 minutes, or until it's a light golden color. Be cautious not to let it brown too much, as shortbread should remain pale.
Once baked, remove it from the oven and let it cool for 10 minutes in the tin. While the shortbread is still warm, use a sharp knife to score it into rectangular or square shapes. This will make it easier to separate once completely cooled.
Allow the shortbread to cool completely in the tin before removing the pieces and serving.
Store the shortbread in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.6 g | 241% | |
| Saturated Fat | 117.1 g | 586% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 382.3 g | 139% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 114.0 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 91 mg | 7% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 351 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
