Home baker reveals her ultra simple three-ingredient shortbread

Home baker reveals her ultra simple three-ingredient shortbread recipe using a slow cooker – and social media users declare the ‘scrumptious’ treat a disaster for their lockdown diets

  • British Facebook user has revealed how to create shortbread in a slow cooker
  • Rebecca O’Brien shared ultra simple recipe for how to make the delicious treats
  • Comes as home bakers continue to craft their favourite snacks during lockdown 

A home baker has revealed her ultra simple three-ingredient shortbread recipe using a slow cooker.

British Facebook user Rebecca O’Brien shared the easy recipe on Crockpot/ Slow Cooker Recipes & Tips to reveal how to recreate the delicious sweet treats.

The simple recipe contains just three ingredients and promises to be simple enough for even the most amateur home chefs to enjoy. 

Social media users were wowed by the snack, with one commenting: ‘Seriously? Lol, I’m going to be 2 stone heavier after this lockdown. Looks class.’

British home baker Rebecca O’Brien delighted social media users with her ultra simple recipe for slow-cooker shortbread 

Another wrote: ‘Lovely and scrumptious.’

According to Rebecca’s post, all that is needed to perfect the tasty treat is butter, caster sugar and plain flour.

The- dry ingredients should be combined together before adding the butter and rubbing together to form a bread crumb. 

The mixture can then be cooked for 2 hours in a slow cooker on the high heat.

The amateur chef delighted Facebook users with the simple recipe, detailing how cranberries and white chocolates could be added for a further treat 

Slow-cooker shortbread


180g plain flour

55g caster sugar

125g butter


1. Turn slow cooker on high to heat up

2. Sieve flour into mixing bowl

3. Mix in sugar

4. Rub in butter with your fingertips until mixture resembles breadcrumbs

5. Put mixture into a loose bottom round cake/ greased tin and press down with fingertips or back of a spoon

6. Put tin straight into slow cooker, put a tea towel under lid to stop condensation cook on high for 2 1/2 hours or till light brown

7. Take tin out of slow cooker and score lines to make triangles sprinkle caster sugar on top leave in tin till cools slightly before taking out

8. Cool on a wire tray

9. You can add choc chips / white choc and cranberries whatever floats you boat! 

Rebecca added: ‘You can add chocolate chips, white chocolate and cranberries…whatever floats you boat.’

Social media users were amazed by the easy recipe, with many flooding the comments with praise for the home baker.

One commented: ‘Mine is in right now, the mixture alone smells amazing.’

One wrote: ‘Love shortbread so will be stealing this and cooking.’

Many social media users were wowed by the recipe, with one commenting that it would do little for their waistline during lockdown 

‘Mine is in right now, the mixture alone smells amazing’ said another, with a third adding, ‘I’m going to b 2 stone heavier after this lock down. Looks class.’ 

Thousands of people across the globe have turned to baking as a way to get through social distancing and self isolation during the coronavirus pandemic, with homemade bread being one of the most popular things to make.

Many have tried their hands at various iterations of banana bread, while others have got their hands dirty with sourdough starters in a bid to make their own sourdough.

Some have focused on making the ‘easiest’ and ‘tastiest’ bread ever, with many sharing their recipes online.

One recipe that proved particularly popular was a woman’s recipe for the ‘best bread ever’ using a slow cooker.

How to make the ‘best bread ever’


14g active yeast (approx 3 level tsp or 2 pre-measured sachets)

The woman’s recipe for the ‘best bread ever’ requires a slow cooker

3 tbsp white sugar

Two 2/3 cups lukewarm water

1 heaped tsp salt

7 cups of bakers flour (she uses ‘Defiance 5kg bakers flour’ from Woolworths for $10)

3 tbsp margarine/butter (She uses ‘1kg Table Spread’ from Woolworths for $1.60)

Optional – 1 heaped tsp of ‘Wallaby’s Bread Improver’ (makes the bread a bit fluffier inside)


1.  Dissolve sugar and yeast in lukewarm water in a large bowl. Stir in softened margarine/butter, salt and 2 cups of the flour.

2. Stir in remaining flour half a cup at a time beating well after each addition.

3. When dough has pulled together, turn it out on a floured surface and knead until elastic for about 8 minutes. It is normal for the dough to be very sticky at first so dip hands in flour and sprinkle flour onto the dough ball as needed.

4. Lightly oil a large bowl, place the dough in bowl and turn and cover in oil. Cover with a damp cloth and allow to rise till almost doubled in size, about 45 minutes.

5. Deflate the dough and turn it out into a light floured surface. Separate the loaves into 3 equal loaf logs.

6. Place the loaves into lightly oiled pans (it should fill the pan about 2/3 of the way up). Cover the pans with a damp cloth until it expand so the pan is full and generously rounded out of the top of pan, about 30 minutes.

7. Preheat the oven to 190C and bake for 30 minute or until loaf is dark golden on top. The loaf should sound hollow when you tap the bottom of it.

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