Classic Shortbread Fingers Recipe
Layers of crumbly all-butter Scottish shortbread topped with thick, slow-cooked caramel and a glossy blanket of Belgian chocolate.
Ingredients
- • 12oz plain flour (340g)
- • 8oz butter (225g)
- • 4oz caster sugar (113g)
Preparation Steps
Lightly grease an 8inch or 9inch square tin
Preheat the oven to 160C/325F
Place the butter and sugar in a large bowl and use a hand mixer until just mixed but not creamed/fluffy
Add the flour and use a wooden spoon to bring it together before using your hands to gently fold the mixture. You want to handle it as little as possible.
Tip into the greased tin and press down and flatten the top with the back of a metal spoon.
Cut into two rows of 6 or 7 pieces, depending on the size of the tin. Prick with a fork.
Bake for around 35-40 minutes until just turning golden on top. It may take longer in an 8-inch tin as the shortbread is thicker. Place tin foil loosely over the top of the tin if it's turning too brown through the cooking time.
Remove from the oven and cut along the lines again while it's still soft, sprinkle with granulated sugar, then allow to cool in the tin before removing the shortbread.