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Shortbread Fingers
Classic Scottish-British buttery shortbread fingers, only three ingredients. Chilling the shaped dough for 20 minutes before baking stops the fingers spreading and losing their crisp edges in the oven.
Ingredients
Instructions
Beat butter and sugar until pale.
Work in flour until a smooth dough forms.
Press into a lined rectangle tin.
Mark into fingers. Prick all over. Refrigerate 20 minutes.
Bake at 160°C for 30-35 minutes until pale gold. Dust with caster sugar. Cool in tin.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
