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Shortbread Cookies made with only 3 ingredients!

3 Ingredient Shortbread Cookies

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Whip up my easy and buttery Shortbread Cookies recipe with just three simple ingredients.


Hi Bold Bakers!

One of the best parts about being a Bold Baker is having lots of sweet tricks up your sleeve. For me, that means having loads of easy cookie recipes I can pull together at the drop of a hat without ever having to open a cookbook. These wonderful Shortbread Cookies are one of my go-to recipes for a classic buttery fix. I can make this simple 3,2,1 recipe off the top of my head and now you can too with my shortbread cookies recipe!

What is a “3, 2, 1 Recipe?”

For those of you who don’t know, a 3,2,1 recipe is a recipe which has only 3 ingredients and a ratio of 3 parts to 2 parts to 1 part (ratio applies to cup measurements only). These 3 Ingredient Shortbread Cookies are mostly flour, the third part. Then some butter, the second part. Lastly a bit of powdered sugar, the one part. And for those of you who do not use eggs – not an egg in sight! All you have to do is mix up the dough, roll it into a log, let it chill and then slice them into perfect little rounds.

How to Make Shortbread Cookies

There is something so satisfying about both making and eating these lovely 3 ingredient cookies. On top of being an incredibly versatile and easy recipe to remember, these easy Shortbread Cookies are made in just one bowl and bake up super fast. All you have to do is mix up the dough, roll it into a log, let it chill and then slice them into perfect little rounds. The finished cookies bake up to golden brown perfection with a super crumbly and rich texture thanks to all that creamy butter.

Variations

While I love to enjoy Shortbread Cookies all on their own, there are so many things you can do with them: make them into shortbread thumbprint cookies with a bit of jam, fill them with peanut butter to make shortbread and peanut butter sandwiches, dip one half of them in chocolate – the possibilities with shortbread are endless.

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4.13 from 373 votes
Shortbread Cookies made with only 3 ingredients!
3 Ingredient Shortbread Cookies
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 

Enjoy buttery and delicious Shortbread Cookies with my easy 3 Ingredient Shortbread Cookies recipe for all of the flavor with less of the fuss.

Course: Dessert
Cuisine: American
Servings: 30 -35
Calories: 71 kcal
Author: Gemma Stafford
Ingredients
  • 1 cup ( 8oz/240g) ) butter, room temperature
  • 1/2 cup (2oz/60g)) powdered sugar, sifted
  • 2 cups (10oz/300g)) all purpose flour
Instructions
  1. Preheat your oven to 350o F (180oC) and line a baking tray with parchment paper.
  2. In a large bowl cream together the soft butter and sugar with an electric mixer until light inf fluffy.
  3. Add in the flour and mix until the dough just comes together.
  4. Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two by two inch log.
  5. Wrap the log of cookie dough in plastic wrap and allow to firm up in the fridge for 30 minutes.
  6. Once the dough is firm slice the cookies into 3/4 inch thick rounds. Place each round on your baking trey and bake for 16-18 minutes or until just golden.
  7. Allow to cool slightly before transferring to a cooling rack.
  8. Once cool the cookies can be stored in an air tight container for up to 3 days.

Watch the Recipe Video!

Recipe Notes

If you do not use butter, though this is best for these cookies, you may use a hard baking margarine, not the spreadable tub one.

Nutrition Facts
3 Ingredient Shortbread Cookies
Amount Per Serving (1 Cookie)
Calories 71
% Daily Value*
Cholesterol 16mg 5%
Sodium 44mg 2%
Total Carbohydrates 4g 1%
Sugars 4g
* Percent Daily Values are based on a 2000 calorie diet.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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333 Comments

Write a Comment and Review

  1. Andrea on June 1, 2019 at 9:56 pm

    Hi Gemma, just tried your shortbread cookie recipe. This is the best recipe I have found. Nice & easy, so yummy.
    Thank you

    • Gemma Stafford on June 3, 2019 at 4:56 am

      Hi Andrea,
      I am really happy to hear this, thank you for your kind words and lovely review of this recipe,
      Gemma 🙂

  2. Yvie on May 23, 2019 at 3:18 am

    I just made them and I could cry. They were crispy and buttery. I gave some to my neighbours and at first they thought I bought them from the shop. I’m so happy that I don’t have to go to different bakers for my goodies.

    • Gemma Stafford on May 23, 2019 at 3:27 am

      Thank you for this really lovely review. I am delighted to hear this Yvie,
      Gemma 🙂

  3. wendy capelin on May 5, 2019 at 5:04 am

    Hi Gemma, great shortbread recipe, thank you. I am thinking of making chocolate ones next time, my thinking is to substitute 1 oz of the flour with cocoa powder, do you think that is ok?

    Kind regards

    Wendy

    • Gemma Stafford on May 6, 2019 at 5:14 am

      Hi Wendy,
      This was a common way to make this cookie called a chocolate crunch or chocolate concrete in some places! this will be good, but you will not need to omit the flour, or at least not so much. Cocoa is a very light thing, it will have little effect on the other ingredients apart from the flavor. Try just removing 1 tablespoon of the flour, and add two tablespoons of sieved cocoa, that will do it for you.
      Let us know how this works for you,
      Gemma 🙂

      • wendy capelin on May 18, 2019 at 2:29 am

        Thanks Gemma, did as you advised and they were great. Nice for a change but prefer the plain buttery ones!

        Wendy

        • Gemma Stafford on May 19, 2019 at 2:07 am

          Ah!, that is great, now you know!
          Gemma 🙂

  4. Aneesa on May 3, 2019 at 10:47 am

    Hi Gemma these were delicious thank u for the recipe! I made them a second time and tweaked the recipe slightly by substituting 50g of flour for corn flour/starch instead and adding 1/4tsp vanilla. OMG they were even better – totally melt in the mouth!

    • Gemma Stafford on May 4, 2019 at 2:15 pm

      Yes!!! I’m delighted, Aneesa.

      Thanks for letting me know 🙂
      Gemma.

  5. Katherine Aldon on April 29, 2019 at 8:30 am

    GEMMA
    Can this recipe be made in a food processor?
    I have frozen butter sitting out to warm up! Can’t wait to try today
    Thanks,
    Katherine in Virginia

    • Gemma Stafford on April 29, 2019 at 2:05 pm

      Yes Katherine! Absolutely make it in a food processor. Doing that for this kind of a cookie really is the best because it means less hands touching and warming the butter. Also you get super fine butter 🙂

      Best,
      Gemma.

      • Katherine Aldon on April 30, 2019 at 5:13 am

        GEMMA
        Made them! So easy. Put sugar, flour and 1/2 tsp. Vanilla powder in Cuisinart, pulsed to blend. Added cold butter cut into small cubes and processed until a “clump” formed. Gathered into log and went forward. I baked for only 15 minutes and they were meltingly good. I baked 2 more minutes, total 17. Next time 16, which I think will be even better plus more vanilla. Thank you so much. I’ll probably make another batch this weekend. Sending you Cookie Love! KA

        • Gemma Stafford on May 1, 2019 at 6:03 pm

          I’m thrilled to hear that, Katherine!

          Thanks for much for trying it out.
          Best,
          Gemma.

  6. Elizabeth Costello on April 27, 2019 at 3:50 pm

    I have learned a lot watching you.Thanks! I made your recipe with the mini chocolate chips. I like cooking them light, they taste so much better to me that way. Actually my husband prefers that!

    • Gemma Stafford on May 1, 2019 at 9:16 pm

      I love to hear that, Elizabeth!!

      Thanks for trying out my recipes,
      Gemma.

  7. Tamara on April 26, 2019 at 5:21 am

    Hi, Gemma!

    For the end of the school year, I’m planning to make shortbread cookies, iced with hard fondant and written on with edible pen. I’ve looked just about everywhere for the right recipe, but all the techniques are controversial; fondant stuck with water makes the cookie soggy, but sticking it with royal icing adds another £3 to your bill- basically, I’m stressed.

    So how do you recommend that I make shortbread that I can write on? I still have a week to lasso all the ingredients, but I want to get everything prepared, so!! thank you!!

    • Gemma Stafford on April 27, 2019 at 2:56 am

      Hi Tamara,
      Here is my recipe for this type of cookie. (https://www.biggerbolderbaking.com/irish-shortbread-cookies/). It is water based, but the cookie will take it. I am not too sure about the writing though, you will need to set it up really well before you dare to write on it. Meringue powder added to the icing /confectioner’s sugar will help to stabilize it, and to harden it too. About 1/2 tablespoon to a cup of sugar should do it for you. The royal icing will work, but again you have to deal with egg allergies and this is a big issue when serving to the public.
      I think I would run a test, that is easy to do, just do not flood the sugar with water as it is so absorbent. Teaspoon by teaspoon, then leave it to set, see how it works with the pen.
      I wish you well with this, no stress!
      Gemma 🙂

  8. Kim on April 19, 2019 at 4:47 pm

    I make a strawberry shortcake icebox cake and have used store bought shortbread cookies for years, but every time the cookies taste more processed. I tried a ton of shortbread cookie recipes, but this is hands down the best one! The recipe is simple and the ingredients cost the same as some store bought brands, but the taste is amazing! Exactly what shortbread cookies are supposed to taste like

    • Gemma Stafford on April 20, 2019 at 3:50 am

      kim, that is so good to hear. No doubt home baked is always best, well done you,
      Gemma 🙂

      • Nursekim08 on April 20, 2019 at 3:04 pm

        I just uploaded pics of the strawberry shortbread icebox cake I made with your cookie recipe

        • Gemma Stafford on April 21, 2019 at 4:03 am

          I am delighted to see this, many thanks for sharing this with us,
          Gemma 🙂

  9. Rana Othman on April 14, 2019 at 6:44 pm

    Hi Gemma,
    I loved this easy to follow shortbread recipe! I mixed it up a little by adding a splash of vanilla, strawberry extract, as well as crushed up freeze dried strawberries. Then I dipped them in white chocolate. I took them to a baby shower and they were a big hit! I’m submitting a photo as well so you can see.

    Thank you Gemma, you’re my go-to for all my baking needs 🙂
    Rana

    • Gemma Stafford on April 15, 2019 at 12:14 pm

      YUM, great job! Next time send us a photo!

      • Rana Othman on April 16, 2019 at 2:27 pm

        Oh sorry, I thought I did! I tried submitting the photo again, hopefully it went through 🙂

  10. riza08 on April 12, 2019 at 12:20 am

    my daughter really likes shortbread cookie

    • Gemma Stafford on April 12, 2019 at 5:02 am

      Hi Riza,
      thank you for letting us know, I am happy to have you here with us,
      Gemma 🙂

  11. Lauren on April 8, 2019 at 9:56 am

    I was looking for a classic shortbread recipe and this was it! I love their simplicity and versatility; thanks for sharing!

    • Gemma Stafford on April 8, 2019 at 11:27 am

      I’m delighted to hear that!

  12. Priscilla on April 7, 2019 at 10:38 am

    Can I add milk powder to the mixture?

    • Gemma Stafford on April 8, 2019 at 12:04 pm

      Hi, there is no need to.

  13. Katinka Lombard on April 7, 2019 at 3:12 am

    Hi Gemma,

    I tried this shortbread cookie recipe today. I am just amazed with the results. It came out perfect and tastes even better. I love your website and all of your video’s. The way you explain is just WOW. It gives you that feeling that you can do anything. You truly have a gift. I am so inspired by you. I will definitely try more recipes from Bigger Bolder Baking! 👩‍🍳

    Thank you for reminding me how much fun baking can be.

    • Gemma Stafford on April 8, 2019 at 11:51 am

      I’m delighted to hear that! Great job!

  14. Alex on March 31, 2019 at 7:49 am

    Hi Gemma,
    I have already tried ur recipe and it was a hit..but I might have to travel with these cookies that I’m making for someone..so I would love for you to answer these questions pls..

    1. Do these cookies go bad after 3 days?
    2. Once the dough is prepared do we have to store it in fridge or freezer?
    3. If we have to store the dough in freezer can we bake them directly with the freezer temp or do we have to let them cool down a bit?

    • Gemma Stafford on April 1, 2019 at 10:46 am

      Hi, they will keep or up to 4 days. In terms of freezing them, i would thaw the dough then bake. Great questions, enjoy!

  15. Stephanie on March 25, 2019 at 6:03 pm

    Hi

    I only have a stick of butter and no way to get anymore right now. Can the recipe be cut in half by just halving each ingredient? Will that work okay?

    • Gemma Stafford on March 26, 2019 at 11:55 am

      Hi, yes you can cut the entire recipe in half 😀

  16. Paula Weller on March 10, 2019 at 11:54 am

    Omg ,I’ve just made these and added a little extra icing sugar, and nuts and chocolate bits , they are so yummy I think I’ve eaten about 10 lol

    • Gemma Stafford on March 12, 2019 at 6:17 am

      Hi Paula,
      You know the rules here at BBB, you have to share! haha that is the way to do it, winning friends in the process!
      Thank you for this lovely review, I know it will inspire other bold bakers to make changes as they wish. Good that you are baknig with us,
      Gemma 🙂

  17. Diane on March 10, 2019 at 4:25 am

    Brilliant recipe and so quick and easy without too much mess. I added milk choloate chips and they did not last a day in my house. This shortbread recipe is so versatile, next time i will add mixed spice and dust with caster sugar and call them easter biscuits umm yum yum

    • Gemma Stafford on March 11, 2019 at 9:41 am

      YUM, i love those additions!

  18. Jessica Wilshusen on March 10, 2019 at 1:19 am

    How is this recipe 3 2 1? Shouldnt it be 2 oz 4 oz and 6oz?

    I’m just curious because I will not use cups anymore. It’s just not accurate. I weigh everything… so what do you suggest?

    And can I use this in millionaires shortbread?

    • Gemma Stafford on March 11, 2019 at 9:45 am

      Hi, my recipe is slightly different but traditionally it is a 3 2 1 recipe. This can be made into millionaires shortbread yes, great idea!

  19. Yasminezainal on February 24, 2019 at 1:16 am

    Hi Gemma,

    Good day. May I know how long these cookies are good to eat and how long they can be kept?

    Thank you!

    • Gemma Stafford on February 24, 2019 at 3:37 am

      Hi there,
      Any baked cookie will keep well for a week or so, when stored in an airtight container, in a cool place.
      I hope this is of help,
      Gemma 🙂

  20. Marilyn Fernandes on February 20, 2019 at 6:46 am

    Awesome recipe. Came out perfect. Thanks Gema. Trying to submit a photo but the website seems to be giving probs with uploading a pic

    • Gemma Stafford on February 21, 2019 at 10:24 am

      Hi there, great job! Sorry to hear that! Let me know what step is giving you trouble!

  21. Nathasha on February 19, 2019 at 9:43 am

    If I only have unsalted butter, how much salt should I add to the dough

    • Gemma Stafford on February 19, 2019 at 12:08 pm

      Hi, you can add 1/4 teaspoon of salt.

  22. Michelle on February 16, 2019 at 9:05 am

    Is there any way to make these with non-wheat flour, as I am intolerant to wheat? Thank you! <3

    • Gemma Stafford on February 16, 2019 at 4:29 pm

      Hi Michelle,

      You could try a wheat free flour like sorghum or you could try a nut flour. Just notes changing the flour might give you a drier cookie mix.

      Best,
      Gemma.

  23. Ivor on February 8, 2019 at 1:44 pm

    Hi Gemma
    I made these delicious shortbread cookies and named them Irish shortbread cookies because I used Kerrygold pure Irish butter. I didn’t have any powered or caster sugar so I ground granulated down to a powder.

    • Gemma Stafford on February 9, 2019 at 2:53 am

      Ivor, you cannot get better than Kerrygold butter! I grew up with this, and still use it as much as I can.
      I am delighted, they truly are Irish now!
      Gemma 🙂

  24. Crumbledcook on February 4, 2019 at 8:16 pm

    Tried these using cake flour (was that wrong) laced with lemon zest, cinnamon and nutmeg. Alas these didn’t have any structure and never browned in the oven. Just crumbled to, admittedly tasty, dust. Too much butter methinks. Trying to rescue the remaining dough to a more traditional 4-2-1 shortbread recipe.

    • Gemma Stafford on February 5, 2019 at 4:09 pm

      Hmmm yes i would not suggest cake flour here, but i’m glad they still turned out tasty!

  25. Kotoshi on February 3, 2019 at 10:51 pm

    Thank you!!! This recipe help make my cooking skills way better my sisters love them.😊😊😊

    • Gemma Stafford on February 4, 2019 at 4:16 pm

      😀 i am delighted to hear that!

  26. chyntia on February 3, 2019 at 5:50 am

    Hi Gemma,
    I would like to try your recipe for the shortbread, but I don’t have any electric mixer.Is it still posible to make a good dough without electric mixer?

    Thanks.
    Chyntia

    • Gemma Stafford on February 3, 2019 at 11:00 am

      A lot of elbow grease is what you need. Let me know if this works for you. will be happy to help

  27. Lisa on January 27, 2019 at 11:10 pm

    Yum!! And so easy. You’d be hard pressed to find a worse cookie baker than me. Usually you’d break a tooth on my cookies, but these turned out perfectly. Thanks Gemma for another tasty and super easy recipe that whips up in no time. Having to cook absolutely every single meal from scratch in my house these quick and easy treats with few ingredients are perfect.

    • Gemma Stafford on January 28, 2019 at 8:38 am

      Hi Lisa,
      You see, you are not a bad cookie baker, you just did not have the best recipe!
      Now you are an expert you can try more cookie recipes, then you really will be an expert!
      Good to have you baking with us,
      Gemma 🙂

  28. Trish on January 23, 2019 at 4:11 pm

    I have been looking for this 3-2-1 recipe for months. Have always wanted a simple but easy to remember, no-fail recipe. Made them last night and they were wonderful! They are so simple yet are perfect to be a springboard for varying flavors and experiments. I think I will try coconut next!

    • Gemma Stafford on January 23, 2019 at 8:40 pm

      YUM i love the idea of coconut, great job!

  29. Gary leo on January 20, 2019 at 8:18 pm

    Can I use pastry flour for this shortbread cookies? Will it be too soft or crumbly?

    • Gemma Stafford on January 21, 2019 at 2:21 am

      Hi Gary,
      You can certainly use pastry flour. It will be tender, but the cookie is tender in any case. Mostly you do not over work the gluten in this type of recipe, so I think all will be well,
      Gemma 🙂

  30. Shruti Verma on January 9, 2019 at 5:11 am

    Hey Gemma
    I would like to ask what if I want to make these in a microwave of 1200 watt?
    How much time and power should I set?

    • Gemma Stafford on January 12, 2019 at 3:57 am

      Hi Shruti,
      I would not do this! I think this type of cookie depends on the ambient temperature of the convection oven. You would not get the same result.
      I have some microwave mug cookie recipes here (https://www.biggerbolderbaking.com/cookie-recipes/). This is a little quantity, and you could try to bake in open, on a sheet, to test it. This will be an experiment for you, and should work well. Test after 40 seconds or so.
      I hope this is of help,
      Gemma 🙂

  31. Sheena on January 6, 2019 at 5:07 pm

    What about using almond flour? I’m low carb and avoid traditional flour.
    I’m excited to try these but I’m nervous about the flour type affecting the taste too much

  32. Patricia Cantu on January 5, 2019 at 7:38 pm

    Used your recipe for sugar cookies but I turned it into pecan sugar cookies by adding finely ground pecans and cinnamon to the dough. My family loved them. Their favorite dessert is peanut butter cookies, apple pie and banana bread. Now I can alternate with my pecan-cinnamon cookies. Try this. I’m sure you too will enjoy them.

    • Gemma Stafford on January 7, 2019 at 10:48 am

      Wow, great job i love how you adapted these, next time send us a photo!

  33. Linda McMahan on December 28, 2018 at 12:17 pm

    Let’s be honest here.
    These are ridiculous, set the plate out and they were devoured. made again, same thing!
    Easy and fast recipe with maximum wow factor,
    Be warned, these can be highly addictice especially if dipped in dark chocolate laced with orange zest.
    Quite simply, this recipe should just be called Baked Butter!

    • Gemma Stafford on December 30, 2018 at 9:40 pm

      AH i am delighted to hear that, these are some of my favorites too 😀

  34. Elaine on December 25, 2018 at 12:19 am

    Hi, Gemma, I’d like to try the shortbread recipe. Question; if I chill the unbaked dough log in the fridge for a day or so, for approximately how long would I let it sit out on my counter to return it to the temp. of 1/2 hour of chilling? Thank you!

    • Gemma Stafford on December 30, 2018 at 9:26 pm

      Hi, yes i would say 15-30 minutes. Enjoy!

    • Pa Con on March 30, 2019 at 1:06 pm

      Hi Gemma. Am reading these wonderful comments and can’t wait to try these shortbread cookies. Several members of my family are diabetic and need to watch carbs. Will these cookies work with Splenda? I am worried about wasting so much butter if the cookies will not turn out good. What do you think?

      • Gemma Stafford on March 31, 2019 at 1:36 pm

        Oh that is a good question. I think you will be ok but maybe could you use coconut sugar instead of splenda? you need to have the volume of the sugar in this cookie. Hope this makes sense.

        Best,
        Gemma.

  35. Christine Scott on December 22, 2018 at 11:59 pm

    Hello there Gemma. I chilled my dOuGh but they still spread. Argggh. And Should the butter be unsalted?
    Thank you. Merry Christmas 🎄💕

    • Gemma Stafford on December 23, 2018 at 2:35 pm

      Hi Christine! Salted or unsalted butter will work fine. It’s a preference. Was your butter melted? Let me know and I’ll see how I can help.

  36. Megg on December 21, 2018 at 2:35 pm

    Hi there. Getting ready to make these cookies tonight & just curious…are they truly only good for 3 days after making? I plan on giving them as a gift but won’t see the person till Monday. Not thinking she’ll want to eat them all on Monday. 🙂

    • Gemma Stafford on December 21, 2018 at 7:38 pm

      If you store them in an air tight container they will be fresh linger, i would say up to 5 days. Enjoy!

      • Megg on December 22, 2018 at 6:10 am

        Hi Gemma. Thanks for the reply & wanted to let you know…I LOVE this recipe! They came out perfect & delicious. Never made shortbread before nor even looked up a recipe because I thought they’d be one of those time intensive, if at first you don’t succeed kind of cookies. You have now changed that. Can’t wait to make them again & play around with variations like others have. Thanks again & a Merry Christmas to you.

        • Gemma Stafford on December 22, 2018 at 5:48 pm

          I am delighted to hear that, enjoy these and have a lovely holiday!

  37. joash on December 20, 2018 at 4:25 pm

    u hawt

    • Gemma Stafford on December 20, 2018 at 5:08 pm

      Thank you 😀

  38. Dee on December 20, 2018 at 9:47 am

    Looks YUMMY! If I wanted to use a mold, what adaptations would I need to make? THANK YOU!!

    • Gemma Stafford on December 21, 2018 at 1:12 am

      Hi Dee,
      I saw the mold but removed the link. Very nice mold!
      You will need to oil the mold, lightly, and have the batter a little firm, other than that it should work well for you. If the dough feels a bit sticky add a little more flour. Try a little sample, and bake it in the mold, it will help to season the mold for you.
      I hope this works well for you, do let us see the results.
      Seasons greetings to you and yours,
      Gemma 🙂

  39. Nazareen Ebrahim on December 19, 2018 at 3:25 am

    Hi Gemma,

    I am one of your newest fans and absolutely love your work and your recipes. I made this 3 ingredient shortbread biscuit recipe last night and added crushed almonds. It was absolutely delicious!!!

    Happy Holidays!!
    Nazareen

    • Gemma Stafford on December 19, 2018 at 4:41 am

      Hi Nazreen,
      Good for you, very well done, it is great that you are willing to experiment with the recipes, that is the idea.
      Thank you so much for letting us know,
      Gemma 🙂

  40. Helene on December 18, 2018 at 3:59 pm

    Hi Gemma can I just drop them by the teaspoon and bake them without chilling the dough first. And do I grease the cookie sheet?

    • Gemma Stafford on December 18, 2018 at 5:05 pm

      I highly suggest you chill your dough as this will keep the cookies from spreading.

  41. Ak on December 16, 2018 at 8:56 pm

    Hi how are you? I wanted to ask can this shortbread cookie be made in a microwave? like the other microwave cakes?

    • Gemma Stafford on December 17, 2018 at 3:54 am

      Hi there,
      NO! I am sorry, that is unlikely to work for you. This type of recipe will like a hot oven. (https://www.biggerbolderbaking.com/gemmas-mug-meals/) take a look at the recipes which we have tried and tested here,
      Gemma 🙂

      • Ak on December 19, 2018 at 9:01 pm

        Okay no problem, thank you. You will always be a teacher to me. Happy holidays 🙂

        • Gemma Stafford on December 19, 2018 at 9:16 pm

          Same to you!

  42. jkossin on December 16, 2018 at 8:44 am

    Hi! Would this work in a cookie press?

    • Gemma Stafford on December 16, 2018 at 6:26 pm

      hum, I’m not sure about that to be honest. Maybe best to try this recipe for shortbread

      Best,
      Gemma.

  43. Fay Kennedy on December 16, 2018 at 1:22 am

    Hello! Can I add almond or vanilla extract? If so, how much? Thank you!

    • Gemma Stafford on December 16, 2018 at 8:29 am

      Hi Fay,
      sure you can, a teaspoon of either one would be good, especially if it is an extract.
      Gemma 🙂

  44. Lauren Ginebra on December 15, 2018 at 8:50 pm

    I just made these shortbread cookies tonight I added coconut flakes, pecans and almond extract.

    • Gemma Stafford on December 16, 2018 at 6:20 pm

      nice! I hope they turned out well.

      Happy Baking,
      Gemma.

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