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  • Sarah L Samuels

Shortbread Fingers

Updated: Jun 24

I was asked recently if I could do a recipe for plain shortbread fingers. I used to bake for a local market quite a few years ago and had a lovely elderly couple that ordered shortbread fingers from me every week. So I looked through my numerous note pads and found it!!



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 cup of tea or coffee and easy to make. In fact my Dad and neighbours said it was the best shortbread they had ever tasted!



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 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.




Shortbread Fingers


Sarah's servings: 10

Sarah's skill: Easy

Baking time: 35 minutes


Ingredients:


200g Soft Unsalted Butter

100g Caster Sugar

200g Plain Flour

100g 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 flour and semolina and mix until the dough starts to come together.

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

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

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

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

  8. Bake for 35 minutes.

  9. Sprinkle the extra sugar over the top.

  10. Leave to cool completely in the tin.

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


Equipment used







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


You can add lemon or orange zest to the recipe if you like.


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