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
