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Shortbread Fingers

  • Total Time

    50m
    • Prep Time

      20m
    • Bake Time

      30m
  • Serves

    14

  • Skill Level

    Easy
  • Dietary Needs

    Veg
    • Vegetarian
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The secret of this shortbread finger recipe success is the inclusion of semolina. This gives the shortbread that special crunch.  

These shortbread fingers are best served with a cup of tea mid morning or that point in the afternoon where all you want is a good cup of tea and a biscuit. 

Method

  1. Heat the oven to 160°C (140° fan, gas mark 3). Beat the butter and the sugar together with a wooden spoon, until smooth.

  2. 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.

  3. Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.

  4. Bake in the oven for 20-30 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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We apologise for any inconvenience this may cause.

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