If you’re searching for that perfect comforting treat, look no further than this Classic Shortbread Fingers Recipe. It’s wonderfully buttery with just the right crumbly texture that practically melts in your mouth. Every bite is a little celebration of simple, timeless flavors made from just a handful of ingredients. This recipe feels like a warm hug from an old friend and is so easy to whip up that it quickly becomes a staple in any home baker’s repertoire. Whether you want a quick teatime snack or something special to share, these shortbread fingers deliver every single time.
Ingredients You’ll Need
The beauty of this Classic Shortbread Fingers Recipe lies in its simplicity. Each ingredient plays a crucial role in crafting that silky, tender texture and rich flavor that defines perfect shortbread.
- Plain flour (12oz / 340g): The backbone of your shortbread, giving it structure and crumbly texture.
- Butter (8oz / 225g): Adds richness, moisture, and that melt-in-your-mouth quality you crave.
- Caster sugar (4oz / 113g): Delivers just the right sweetness and helps create a nice, delicate crust on top.
How to Make Classic Shortbread Fingers Recipe
Step 1: Prepare Your Baking Tin
Begin by lightly greasing an 8-inch or 9-inch square baking tin. This simple step ensures your shortbread won’t stick, making it easy to cut and serve once baked. Preheat your oven to 160°C (325°F) so it’s perfectly ready when your dough is set.
Step 2: Mix Butter and Sugar
Place the butter and caster sugar into a large bowl. Using a hand mixer, stir them together just until combined. You’re aiming for a creamy mixture, but don’t overbeat — this part is about gentle mixing to keep the shortbread tender and not fluffy.
Step 3: Add the Flour
Next, add your plain flour to the butter and sugar mix. Use a wooden spoon first to bring everything together. Then, lightly fold the dough with your hands, handling it as little as possible. This delicate folding keeps the crumb texture light and flaky, which is the hallmark of perfect shortbread.
Step 4: Shape and Score
Tip the dough into the greased tin. Press it down firmly and smooth the top with the back of a metal spoon. Score the dough into two rows of six or seven fingers, depending on your tin size. Prick each shortbread finger gently with a fork — this helps with even baking and adds that classic look.
Step 5: Bake to Golden Perfection
Bake your shortbread for 35 to 40 minutes or until the top is just turning a lovely golden color. If you’re using the smaller 8-inch tin, remember the shortbread will be thicker and might need a few extra minutes. To prevent over-browning, tent loosely with foil halfway through baking if needed.
Step 6: Final Touches
Once baked, remove the shortbread from the oven and cut again along your score lines while the fingers are still soft. Sprinkle a little granulated sugar over the top for a subtle crunch and sweet finish. Allow everything to cool completely in the tin before removing the fingers – this helps them set up without crumbling.
How to Serve Classic Shortbread Fingers Recipe
Garnishes
While these classic shortbread fingers shine on their own, adding a light dusting of icing sugar or a few chocolate drizzles can make them extra special and visually appealing. For a festive touch, try garnishing with crushed pistachios or a sprinkle of cinnamon.
Side Dishes
Shortbread fingers are lovely paired with a hot cup of tea or coffee, making them the ultimate teatime companion. For an indulgent treat, serve alongside a scoop of creamy vanilla ice cream or a compote of fresh berries, which balances the butteriness beautifully.
Creative Ways to Present
Break from tradition by wrapping your shortbread fingers in parchment tied with twine for a charming homemade gift. Or arrange them in a decorative tin layered with parchment for a rustic centerpiece at your next gathering. You can even pair them with flavored butters like lavender or lemon to enhance their taste in unexpected ways.
Make Ahead and Storage
Storing Leftovers
Classic shortbread fingers keep wonderfully fresh at room temperature. Store them in an airtight container to maintain their delicate crumb and buttery flavor for up to a week. This makes them a fantastic make-ahead treat to have on hand.
Freezing
If you want to prepare these shortbread fingers in advance, they freeze beautifully. Just wrap them tightly in plastic wrap and place in a freezer-safe container or bag for up to three months. When you’re ready to enjoy, thaw them at room temperature for a few hours.
Reheating
Shortbread doesn’t need reheating to taste fantastic, but if you prefer a warm finger, pop it in a preheated oven at 160°C (325°F) for 5 minutes or so. Avoid microwaving as it can change the texture and make them soft instead of crisp.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you might want to skip adding any extra salt in the recipe to avoid overpowering the delicate balance of flavors.
Why do I need to prick the shortbread with a fork?
Pricking allows steam to escape during baking, which helps the shortbread bake evenly and prevents it from puffing up or cracking.
Can I add flavorings like vanilla or lemon zest?
Absolutely! A teaspoon of vanilla extract or a teaspoon of finely grated lemon zest can add a lovely twist to the classic flavor without overpowering it.
How do I make the shortbread crispier?
Using a slightly higher ratio of sugar can help create a crisper texture, and baking it a bit longer at a lower temperature will also contribute to a nice crunch.
What is the best way to cut shortbread fingers?
Cut the scored lines while the shortbread is still warm but firm enough to hold its shape. This makes for cleaner edges and prevents crumbling.
Final Thoughts
There’s something truly special about a Classic Shortbread Fingers Recipe that has stood the test of time in kitchens everywhere. It’s buttery, simple, and utterly delicious, making it a joy to bake and share. Whether you’re a baking beginner or a seasoned pro, this recipe invites you to create moments of happiness, one sweet finger at a time. Give it a go—you’ll wonder how you ever lived without it.
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Classic Shortbread Fingers Recipe
- Total Time: 50-55 minutes
- Yield: 12-14 shortbread fingers
- Diet: Vegetarian
Description
This Classic Shortbread Fingers recipe delivers buttery, crumbly, and melt-in-your-mouth treats perfect for any tea time or dessert occasion. With just three simple ingredients, it’s an easy and traditional Scottish favorite that everyone will love.
Ingredients
Dry Ingredients
- 12oz plain flour (340g)
- 4oz caster sugar (113g)
Wet Ingredients
- 8oz butter (225g), softened
Instructions
- Prepare the Tin: Lightly grease an 8-inch or 9-inch square baking tin to prevent the shortbread from sticking during baking.
- Preheat Oven: Set your oven to 160°C (325°F) to ensure the shortbread cooks evenly at a low temperature.
- Mix Butter and Sugar: In a large bowl, place the softened butter and caster sugar. Use a hand mixer to combine them until just mixed, avoiding creaming or fluffing the mixture to maintain the perfect texture.
- Add Flour: Gradually add the plain flour to the butter and sugar mixture. Use a wooden spoon to bring the dough together, then gently fold with your hands until fully combined. Handle the dough as little as possible to keep it tender.
- Shape Dough in Tin: Transfer the dough into the greased baking tin. Press it down firmly and flatten the surface with the back of a metal spoon for an even thickness.
- Score and Prick: Using a knife, cut the dough into two rows of 6 or 7 fingers, depending on the size of your tin. Prick the surface lightly with a fork to allow steam to escape during baking.
- Bake: Place in the oven and bake for 35-40 minutes, until the top just starts to turn golden. If using an 8-inch tin, bake time may be slightly longer due to thicker shortbread. Cover loosely with foil if it browns too quickly.
- Cut and Cool: Remove from the oven and re-cut along the score lines while the shortbread is still warm and soft. Sprinkle with granulated sugar, then let it cool completely in the tin before removing the fingers.
Notes
- Handle the dough gently and as little as possible to ensure a tender crumb.
- If the shortbread browns too quickly, cover it loosely with foil halfway through baking.
- Cooling the shortbread in the tin helps maintain its shape and prevents breakage.
- This recipe can be doubled and baked in a larger tin for more servings.
- Store shortbread in an airtight container to keep it fresh for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert, Snack, Tea Time
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 finger (approx. 30g)
- Calories: 140
- Sugar: 5g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
