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50Total Time
20Prep Time
30Bake Time

Shortbread Fingers

2 Reviews

  • Vegetarian

About the bake

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. 

50Total Time
20Prep Time
30Bake Time


  1. Step 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. Step 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. Step 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. Step 4:

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


    • 250g Unsalted butter (softened)
    • 125g Billington's unrefined golden granulated sugar
    • 250g Allinson's plain white flour
    • 125g Semolina (Fine)


  • Bowl
  • Rolling pin
  • Baking tray

Nutritional Information

per 46g
  • 266cal Energy
  • 15g Fat
  • 9.5g of which Saturates
  • 29g Carbohydrates
  • 9.3g of which Sugars
  • 3g Protein
  • 0g Salt

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