Classic Shortbread Fingers
Indulge in the timeless simplicity of **Classic Shortbread Fingers**, a quintessential treat that melts in your mouth with every bite. Crafted from just four basic ingredients—rich unsalted butter, fine caster sugar, all-purpose flour, and a touch of salt—this recipe brings together buttery luxury and crumbly perfection. Ready in under an hour, these golden fingers are lightly scored for that signature shape and gently pricked with a fork to achieve their delicate texture. With their subtly sweet flavor and velvety crumb, these shortbread fingers pair beautifully with a cup of tea or coffee, making them an irresistible choice for afternoon snacking or holiday gifting. Easy to prepare and universally loved, this recipe is a must-have for fans of traditional baked goods.
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Recipe Information
Ingredients
- 225 grams unsalted butter
- 100 grams caster sugar
- 300 grams all-purpose flour
- 1 pinch salt
Instructions
Preheat your oven to 150°C (300°F) and line a 9x13 inch baking tin with parchment paper.
In a large mixing bowl, cream the unsalted butter until it is soft and creamy, using either an electric mixer or a wooden spoon.
Add the caster sugar to the butter and continue to beat until the mixture is light and fluffy.
Sift the all-purpose flour and a pinch of salt into the butter and sugar mixture. Gently combine until the dough comes together and forms a smooth consistency.
Transfer the dough into the prepared baking tin, pressing it down evenly with your fingers or the back of a spoon. Smooth out the surface.
Using a sharp knife, lightly score the dough into finger shapes: about 1 inch wide and 3 inches long. This will make it easier to break into fingers after baking.
Prick the dough across the top with a fork to prevent it from rising excessively during baking.
Bake in the preheated oven for 30-35 minutes, or until the shortbread has a pale golden color. Do not allow it to brown.
Remove from the oven and let it cool in the tin for about 10 minutes. While still warm, cut along the scored lines to separate into fingers and then allow them to cool completely in the tin.
Once cooled, remove the shortbread fingers from the tin and store them in an airtight container.
Nutrition Facts
Calories |
3118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.8 g | 251% | |
| Saturated Fat | 113.0 g | 565% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 328.9 g | 120% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 100.6 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 372 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
