The Daily Whisk
Classic Shortbread Fingers
Buttery, crumbly Scottish shortbread made with three ingredients in the traditional 1:2:3 ratio of sugar, butter and flour, baked in a pan and cut into fingers.
Ingredients
- 14 tbsp unsalted butter, 200 g, softened
- ½ cup caster or superfine sugar, 100 g, plus 1 tbsp for sprinkling
- ¼ tsp fine salt, omit if using salted butter
- 2 cups all-purpose flour (plain flour), 250 g
- ⅓ cup rice flour or cornstarch (cornflour), 50 g
Instructions
- Heat the oven to 325°F (160°C, or 140°C (285°F) fan, gas mark 3). Line an 8 x 8-inch (20 cm) square pan with parchment paper.
- Beat the butter, sugar and salt with a wooden spoon or mixer until smooth and creamy, about 1 to 2 minutes.
- Add the flour and rice flour and mix gently until the dough just comes together. It will look crumbly at first.
- Press the dough evenly into the pan and smooth the top with the back of a spoon. Prick all over with a fork.
- Bake for 35 to 40 minutes, until pale golden at the edges and firm in the center.
- As soon as it comes out of the oven, sprinkle with the extra sugar and cut into 16 fingers with a sharp knife.
- Cool completely in the pan, then lift out and separate the fingers.
Notes
- Shortbread keeps well, so it is a good choice for gifts and holiday tins.
Substitutions
- Rice flour: replace with the same weight of all-purpose flour for a slightly firmer shortbread.
- Flavors: add 1 tbsp lemon zest, 1 tsp vanilla or ½ tsp ground lavender with the sugar.
Storage
- Store in an airtight tin at room temperature for up to 2 weeks.
- Freeze for up to 3 months.