Shortbread fingers - recipe

Ingredients

Recipe , Shortbread , Finger

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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.

For this step you'll need:
- 250g Butter (unsalted)
- 125g Unrefined golden granulated sugar
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.

For this step you'll need:
- 250 Plain white flour
- 125g Semolina
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

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

⇐ Shortbread rounds

Ready to bake cherry shortbread dough ⇒