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Shortbread Fingers

Published: Updated:

2 Reviews

Total Time
Prep Time
Bake Time
Serves 14
Serves 14

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. 

4 ingredients4 steps
  • Vegetarian


  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.


    • 250gUnsalted butter (softened) 
    • 125gBillington's unrefined golden granulated sugar 
    • 250gAllinson's plain white flour 
    • 125gSemolina (Fine) 


  • Bowl
  • Rolling pin
  • Baking tray

Nutritional information per 46g serving

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

2 Baker Ratings


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Yum bum. Very moreish. Added some dark chocolate to mine before baking. Easy to make. Minimal ingredients.

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