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  • Sarah L Samuels

Rum Butter Shortbread Fingers

Updated: May 9

I decided to make some delicious festive shortbread fingers but something a bit different to the usual cranberry, ginger orange or clementine and decided on Rum! You could use brandy or whatever spirit you prefer.



This shortbread is different to my usual shortbread biscuits as it has semolina added to it and this gives it a more gritty texture as you find with shop bought shortbread fingers.



It's delicious with a glass of rum for a treat on Christmas Eve or during any of the festive holiday season.


Start by lining and greasing a 36 x 12cm (14” x 4¾”) loose bottomed tart tin with baking parchment.



Put the butter and sugar into the bowl of a stand mixer.



Mix until light and fluffy.



Add the rum and mix again.



Add the flour and semolina.



Mix until the dough starts to come together.



Put the dough in the prepared tin and flatten and level with a small spatula.



Use a fork to score the surface in horizontal lines.



Place in the fridge for at least 1 hour.



When ready to bake pre-heat the oven to 180 degrees centigrade (160 fan) Gas mark 4.


Bake for 35 minutes.



Sprinkle the extra sugar over the top.



Leave to cool completely in the tin.



When cool remove from the tin and cut into slices.




Rum Butter Shortbread Fingers


Sarah's servings: 10

Sarah's skill: Easy

Baking time: 35 minutes


Ingredients:


200g Soft Unsalted Butter

100g Caster Sugar

3Tbsp Rum

200g Plain Flour

125g Semolina


2 Tbsp Caster sugar to decorate


Method:

  1. Line and grease a 36 x 12cm (14” x 4¾”) loose bottomed tart tin with baking parchment.

  2. Put the butter and sugar into the bowl of a stand mixer and mix until light and fluffy.

  3. Add the rum and mix again.

  4. Add the flour and semolina and mix until the dough starts to come together.

  5. Put the dough in the prepared tin and flatten and level with a small spatula.

  6. Use a fork to score the surface in horizontal lines.

  7. Place in the fridge for at least 1 hour.

  8. When ready to bake pre-heat the oven to 180 degrees centigrade (160 fan) Gas mark

  9. Bake for 35 minutes.

  10. Sprinkle the extra sugar over the top.

  11. Leave to cool completely in the tin.

  12. When cool remove from the tin and cut into slices.


Equipment Used







Sarah's extra slice.......


You can use brandy in the recipe if you prefer.


You could also add 75g of raisins to the recipe if you wanted rum and raisin shortbread.


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2 opmerkingen


jnth
04 dec. 2023

Sarah, these shortbread sound lovely, could I use cointreau instead ?

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Sarah L Samuels
04 dec. 2023
Reageren op

Yes any liqueur would work - Cointreau would be nice 🤗

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