Thursday, January 10, 2013

Scottish Shortbread Fingers

3/4 cup butter, softened
1/4 cup sugar
1/4 cup icing sugar
1/4 teaspoon salt*
1 1/2 cups flour
2 tablespoons caster sugar, for sprinkling

1. In a large bowl cream together butter, sugar, icing sugar, and salt. Stir in flour and knead until soft dough forms. Roll out dough between two sheets of wax or parchment paper, into an 8x8" square.
2. Cut square into 3 rows, and then cut each row into eight 1" wide fingers. Prick each finger with a fork and place onto a parchment paper lined baking sheet.
3. Freeze fingers for about 30 minutes just until firm so they maintain their shape when baking. Sprinkle each finger with caster sugar. Bake at 325°F for 18-22 minutes or until cookies are lightly browned.

Makes 2 dozen. *Omit salt if using salted butter.



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