Shortbread in the Air Fryer
Shortbread needs only butter, sugar and flour, and its crumbly texture depends on gentle heat. The air fryer can do this well if you keep the temperature low and bake small batches. These air fryer shortbread fingers are pale golden and snap cleanly, and they make a lovely homemade gift for Christmas.
- Temperature
- 150°C
- Total time
- 1:19hr
- Prep
- 15min
- Servings
- 8
- Per serving
- 230kcal
Why the air fryer works for shortbread
Shortbread is a simple dough that depends on gentle, even heat. In a conventional oven it takes 20 to 30 minutes, but a small air fryer batch can be ready in around 12 minutes. Air fryer shortbread comes out crisp at the edges and crumbly in the middle, as long as the temperature stays low and the fingers are not too thick.
The air fryer does have its limits. The fan browns the surface quickly, and a 4–6 litre basket holds only about 8 fingers at a time, so plan on baking in batches. For a large tin of shortbread at Christmas, it is quicker to use the oven, but the air fryer is useful for a small gift box or a few biscuits with tea. Shortbread in air fryer baskets also needs baking paper (see baking paper in the air fryer).
How to make shortbread in the air fryer
Tap a time to start a timer.
- Cream the butter Beat the butter and caster sugar together for until smooth and pale. Do not overbeat, or the shortbread will spread.
- Make the dough Sift in the flour, cornflour and salt and mix with a spoon until it comes together, then press briefly with your hands into a smooth dough. Handle it as little as possible.
- Shape and chill Press the dough into a rectangle about 1 cm thick on a sheet of baking paper. Cut into 16 fingers with a sharp knife, prick each one with a fork, and chill for so the fingers keep their shape.
- Bake Preheat the air fryer to 150 °C for . Cook in two batches of 8 for each, on baking paper cut to fit the basket, sliding the paper in only once the basket is hot. The shortbread should be pale gold at the edges. Do not let it colour much, as it will turn bitter.
- Cool and finish Sprinkle with the extra caster sugar while warm. Leave the fingers on the paper for to firm up, then move to a wire rack to cool completely.
Cooking times and temperatures
| Shortbread | Temperature | Time |
|---|---|---|
| Shortbread fingers, 1 cmTwo batches of 8 | 150 °C | 11–12 min |
| Shortbread rounds, 6 cm | 150 °C | 12–14 min |
| Scottish shortbread, 15 cm roundScore into wedges | 140 °C | 22–25 min |
| Shortbread base for millionaire's shortbreadThin 15 cm square | 150 °C | 18–20 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
You may also like: Baking paper and foil in an air fryer
Tips
- Use cold dough. Chilling the cut shapes stops the butter melting before the flour has set.
- Prick the fingers. Fork holes let steam escape so the shortbread stays flat and crisp.
- Keep the paper small. Cut the paper to the size of the biscuits so it cannot lift into the fan.
Serving
Serve the shortbread with tea or coffee, or crumble it over apple pie or ice cream. For Christmas, pack the fingers in a tin lined with baking paper, with a ribbon, as a homemade gift, alongside cookies or a few brownies. See the Christmas dinner guide for more festive ideas.
Storing and reheating
Store the cooled shortbread in an airtight tin for up to 2 weeks. If it softens, crisp it in the air fryer at 140 °C for 2–3 minutes and leave it to cool again. The unbaked dough keeps in the fridge for 3 days or in the freezer for 1 month.
Variations
- Vanilla and orange: Add 1 tsp vanilla extract and the zest of half an orange to the butter.
- Chocolate dipped: Dip half of each cooled finger in melted dark chocolate and leave to set on baking paper.
- Rosemary: Add 1 tsp finely chopped fresh rosemary for a savoury edge.
Troubleshooting
- The shortbread spread and lost its shape
- The butter was too warm. Chill the cut fingers for 30 minutes before baking, and keep the dough cool.
- The shortbread is dark and bitter
- The fan makes the edges brown fast. Bake at 140–150 °C, take it out when pale gold and cover with foil if needed.
- The shortbread is tough
- The dough was overworked. Mix until just combined, and use cornflour for a more tender crumb.
Frequently asked questions
How long does shortbread take in an air fryer?
Around 11–12 minutes at 150 °C for fingers 1 cm thick. Rounds or thicker pieces need 14–16 minutes.
Can you make shortbread in the air fryer?
Yes, as long as the temperature is low and the pieces are cut to fit in a single layer. Bake in batches.
Can I make Scottish shortbread?
Yes. Press the dough into a 15 cm tin, prick it and score it into wedges, then bake at 140 °C for 22–25 minutes.
Can I make millionaire's shortbread in the air fryer?
You can bake the base this way. Bake a thin 15 cm square for 18–20 minutes, then add the caramel and chocolate layers once it is cool.
Do I need baking paper?
Yes. It stops the buttery fingers sticking, and lets you lift the whole batch out in one go.
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