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
Method
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.
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.
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.
Step 4
Bake in the oven for 20-30 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
Ingredients
MetricImperial
250gUnsalted butter (softened)
125gBillington's unrefined golden granulated sugar
250gAllinson's plain white flour
125gSemolina (Fine)
Utensils
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.
