Description
Classic buttery shortbread fingers, crispy and crumbly with a rich flavor.
Ingredients
Scale
- 225g unsalted butter, softened
- 110g caster sugar
- 225g plain flour
- 110g rice flour or cornflour
- 1/4 tsp salt
Instructions
- Preheat the oven to 150°C (300°F) and line a baking tray with parchment paper.
- Cream the butter and sugar until light and fluffy.
- Sift in the flours and salt, then mix until a dough forms.
- Press the dough into the tray, smoothing the top.
- Prick the surface with a fork and score into fingers.
- Bake for 45-50 minutes until pale golden.
- Cool slightly, then cut along the scored lines and transfer to a wire rack.
Notes
- Use room-temperature butter for easier mixing.
- Do not overwork the dough to keep it tender.
- Store in an airtight container for up to a week.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 finger
- Calories: 120
- Sugar: 5g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
