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3-Ingredient Scottish Shortbread

Three ingredient Scottish shortbread squares in a blue bowl
Butter, flour, and sugar pressed into a pan and baked low and slow — a small-batch shortbread that gets better as it sits.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 24 small squares

Ingredients

  • 1/2 cup butter softened (1 stick)
  • 1 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • sugar in the raw for the top

Instructions

  • Combine the butter, flour, and sugar in a mixer bowl. Start on low, then increase speed a little. It will look crumbly for a while — mix until it just comes together into a dough, then stop. Do not overmix.
  • Press the dough into a small ungreased pan (about 9x6 inches). Smooth and level it with the bottom of a glass.
  • Poke holes all over the top with a fork so it does not puff up.
  • Sprinkle lightly with sugar in the raw.
  • Bake at 300°F for 20 minutes, until the edges are just barely golden. It will still feel soft.
  • While hot, trim the edges and cut into small squares. Cool completely in the pan.

Notes

  • Cut while hot — it cracks once cooled.
  • Make 2 to 3 days ahead and store covered; the texture and flavor improve.
  • Double the recipe for a standard jelly roll pan.