This 150-year-old cookie recipe is as simple as it gets. With just three ingredients—self-rising flour, salted butter, and brown sugar—you can create a crisp, buttery cookie that’s as timeless as it is delicious. The recipe has gone viral, and for good reason. It’s easy, quick, and the result is a cookie that’s perfect for pairing with your afternoon tea.
Hand-mixed, chilled, and baked in just 20 minutes, these cookies are the epitome of simplicity. The texture is similar to shortbread or a classic tea biscuit, making them the ideal treat for any occasion.
Why Everyone Will Love This Recipe
These cookies are a no-fuss, delicious treat.
- Only three ingredients—simple and easy to find.
- Buttery and crisp texture that melts in your mouth.
- No chilling or rolling dough—just hand-mix and form.
- Quick bake time of only 20 minutes.
- Great for tea time or as an after-dinner treat.
These cookies prove that sometimes, less is more!
What Makes This Cookie Recipe Special?
This cookie is inspired by an old-fashioned shortbread-style treat—simple and straightforward. The key to its flavor and texture lies in the self-rising flour and salted butter, which create the perfect balance of buttery richness and light crispiness.
The combination of brown sugar (or caster sugar) and a quick chilling process makes the cookies incredibly easy to prepare, while maintaining a delightful texture that is crisp around the edges and buttery in the center.
Tips for the Best Shortbread Cookies
- Don’t overmix. Mix until combined—overworking the dough can make the cookies too dense.
- Chill the dough. This helps prevent spreading during baking.
- Use a sturdy spoon or your hands. While the recipe suggests hand-mixing, a spoon works well for combining.
- Flatten gently. Press with a fork to make the signature pattern, dipping the fork in water to prevent sticking.
- Portion size matters. Keep dough balls small (about 15g each) to prevent them from merging.
Frequently Asked Questions
Can I use unsalted butter?
Yes, but using salted butter adds a touch of flavor that’s key to the cookie’s taste.
Can I substitute the brown sugar?
You can use caster sugar instead of brown sugar if you prefer a lighter flavor, though brown sugar gives a richer taste.
How big should the dough balls be?
Keep the balls around 15g each, which is about the size of a gumball. This ensures they bake evenly and don’t merge.
Can I add flavorings or mix-ins?
You can certainly add vanilla extract, chocolate chips, or even chopped nuts to personalize your cookies, but they are perfect as is.
How to Store the Cookies
Store these cookies in an airtight container at room temperature for up to 1 week.
How to Freeze the Cookie Dough
To freeze the dough:
- Form the dough into balls.
- Place them on a baking sheet and freeze until solid.
- Once frozen, transfer the dough balls to a freezer-safe bag.
When ready to bake, place them directly on the baking sheet and bake as usual, adding a couple of extra minutes if frozen.
Ingredients
- 150g self-rising flour
- 125g salted butter, softened
- 100g light brown sugar (or caster sugar)
How to Make Reddit's 150-Year-Old 3-Ingredient Cookies
- Preheat your oven to 350°F (175°C).
- Grease two baking sheets with butter or line them with parchment paper.
- In a large bowl, combine the self-rising flour, salted butter and brown sugar.
- Mix until the dough comes together. You can use a sturdy spoon or your hands to mix.
- Take about 15g of dough and roll it into a ball.
- Place the balls on the prepared baking sheets. Gently press each ball with a fork to flatten and create a simple pattern.
- Bake the cookies for 20 minutes, or until they are golden and crisp.
- Let the cookies cool on a wire rack.
- Serve with a hot cup of tea or enjoy on their own!
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