Shortbread fingers

Irresistibly crumbly and buttery, shortbread has been a year-round favourite biscuit for centuries.

  • 1 hr preparation (plus refrigeration, freezing and cooling)
  • Makes 18
  • Print
Irresistibly crumbly and buttery, Scottish shortbread has been a year-round favourite treat for centuries. Baked in a slab and cut into fingers.
Looking for more shortbread recipes?


  • 250 grams salted butter, softened
  • ⅓ cup (75g) caster (superfine) sugar
  • 2 cups (300g) plain (all-purpose) flour
  • ½ cup (90g) rice flour


  • 1
    Beat butter and sugar in a medium bowl with an electric mixeruntil pale and fluffy. Stir in 1 tablespoon water and sifted flours, in two batches, until combined.
  • 2
    Turn dough onto a lightly floured surface; knead gently until smooth. Divide dough in half; enclose each half in plastic wrap. Refrigerate for 30 minutes.
  • 3
    Preheat oven to 160°C/325°F. Grease two large oven trays.
  • 4
    Roll one dough half between two sheets of baking paper until 1cm thick; freeze for 15 minutes. Peel away top layer of baking paper; cut 4cm x 7cm rectangles from dough. Slide baking paper and rectangles onto one oven tray. Mark down the centre of each rectangle with the back of a knife into two fingers; using a fork rough the surface of one finger. Freeze for 15 minutes or until firm. Re-roll scraps and repeat with remaining dough until all the dough has been used.
  • 5
    Bake for 25 minutes. Remove from oven. Working quickly, use a palette knife to straighten the edges of each biscuit. Return to oven; bake for a further 15 minutes or until a biscuit can be pushed gently without breaking and are browned lightly. Leave on trays for 5 minutes before transferring to wire racks to cool.

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