Shortbread is the simplest of bakes — just butter, sugar and flour — and the air fryer does it beautifully at a low temperature. The key is a gentle bake so it stays pale and crumbly, never browned. Here's how.
Key takeaways
Q: How do you make shortbread in an air fryer?
A: Press the dough into a tin and air fry at 150°C (300°F) for 16–20 minutes, until pale gold and firm.
Q: Why such a low temperature?
A: Shortbread should stay pale and crumbly — a low heat cooks it through without browning.
The method
Rub or beat butter with sugar and flour into a dough (the classic ratio is roughly 1 sugar : 2 butter : 3 flour), press firmly into a lined tin, prick all over, and chill briefly. Air fry low and slow until just firm and pale gold — it crisps as it cools. Cut while warm, cool in the tin.
The recipe
Air Fryer Shortbread
Ingredients
- 150g butter
- 75g caster sugar
- 225g plain flour
- Pinch of salt
Method
- Beat butter and sugar; work in flour to a dough.
- Press into a lined tin; prick all over.
- Air fry at 150°C for 16–20 minutes.
- Cut warm; cool in the tin.
Tips
- Keep it low so it stays pale.
- Don't overwork the dough.
- Cut warm, cool in the tin to avoid crumbling.
Frequently asked questions
How do you make shortbread in an air fryer?
Press the dough into a lined tin, prick it, and air fry at 150°C for 16–20 minutes until pale gold and firm, then cut warm and cool in the tin.
Why cook shortbread at a low temperature?
Shortbread should stay pale and crumbly rather than browned, so a low, gentle heat cooks it through without colouring it.
What's the classic shortbread ratio?
Roughly one part sugar to two parts butter to three parts flour by weight — simple to remember and reliable.