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Classic Shortbread Fingers Recipe

Scottish · Dessert · 45 min total

A traditional Scottish shortbread, buttery and crisp with a delicate crumb, perfect for tea time or as a simple sweet treat.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 325°F (165°C). Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides.
2. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
3. In a separate bowl, whisk together flour and salt. Gradually add to butter mixture, mixing on low speed until just combined. Do not overmix.
4. Press dough evenly into the prepared pan. Use a fork to prick the dough all over (this prevents puffing).
5. Bake for 25-30 minutes, until edges are lightly golden and top is pale. Cool in pan on a wire rack for 10 minutes.
6. While still warm, cut into 24 fingers (6 rows by 4). Let cool completely in pan, then lift out using parchment overhang.

Tips

• For a festive touch, sprinkle with sanding sugar before baking.
• Store in an airtight container at room temperature for up to 2 weeks.
• Shortbread can be frozen for up to 3 months.

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