Shortbread Shortbread Fingers Total Time 50m Prep Time 20m Bake Time 30m Serves 14 Skill Level Easy Dietary Needs 0 Reviews No ratings yet Save Save this recipe Share Share Print Print These shortbread fingers go perfectly with tea or coffee or as an after dinner snack. Method Heat the oven to 160°C (140° fan, gas mark 3). Beat the butter and the sugar together with a wooden spoon, until smooth. Stir in the flour and semolina and beat to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick. Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes. Bake in the oven for 20-30 minutes, or until pale golden-brown. Set aside to cool on a wire rack. Let's Bake The easiest way to follow a recipe Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Unfortunately reviews are not permitted to non-registered users. Please Log in to leave your review or ask us a question. Ingredients Metric 250g Unsalted Butter 125g Unrefined Golden Granulated Sugar (We use Billington's) This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 250g Plain White Flour (We like Allinson) 125g Semolina Utensils Bowl Rolling Pin Baking Tray Recipe Alternatives Salted Caramel Shortbread Salted Caramel Shortbread Total 1h 10m Serves 12 Skill Easy Diet Rating No ratings yet Save this recipe Chocolate Chunk Shortbread New Chocolate Chunk Shortbread Total 40m Serves 14 Skill Easy Diet NF Rating 5 star rating Save this recipe Shortbread Rounds Shortbread Rounds Total 50m Serves 20 Skill Easy Diet Rating No ratings yet Save this recipe
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