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How to Bake Delicious Shortbread Biscuit Fingers

Updated on January 11, 2017
5 stars from 1 rating of Shortbread Biscuits
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Easy and Delicious

These biscuits are delicious, they are very simple to make and when presented as a small token or gift are greatly received.

A square tin does not necessarily need to be used but for the recognizable shortbread fingers I would recommend this.

I would suggest that they are stored in an airtight container, and if they survive for this long, store for around 4 days before you consider disposing of them!

I hope that you enjoy these as much as I do

Cook Time

Prep time: 40 min
Cook time: 50 min
Ready in: 1 hour 30 min
Yields: 30 Fingers

Ingredients

  • 250g Unsalted Butter
  • 120g Caster Sugar, plus 1 tbsp for covering
  • 90g Fine Semolina
  • 370g Plain Flour, Sifted

Method

  1. Beat the butter until it is soft in a large mixing bowl, this can be done using an electric whisk or wooden spoon
  2. Add the sugar, semolina and flour to the soft butter; knead the mixture until it is combined
  3. Press the mixture into a greased 20cm square baking tin and chill for 30 minutes
  4. Place the tray into the centre of a preheated oven at 150oC for 50 minutes or until the shortbread is golden in colour and even
  5. Remove from the oven and sprinkle a tablespoon of caster sugar over the top
  6. Leave to cool for 10 minutes in the tin and then cut into shapes, commonly fingers
  7. When completely cooled remove the fingers from the tin and place in an air tight container, or devour immediately

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    • KA Pederson profile image

      Kim Anne 4 years ago from Texas

      Looks yummy! I have never heard of caster sugar??? Voted you up for useful!

    • Bake Like a Pro profile image

      Bake Like a Pro 4 years ago

      These look so good. Voted up and bookmarked to try them. Thank you for sharing this recipe :)

    • DRockell profile image

      DRockell 4 years ago from Portland, Oregon

      Shortbread is the best! Thanks for sharing this recipe. I need to try this one out.

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