Buttery Scottish Shortbread Fingers
Tender and crumbly shortbread fingers baked with a rich butter flavor and a hint of vanilla, perfect for tea time or dessert. This scottish-inspired desserts ready in about 50 minutes layers (226g) unsalted butter, (100g) granulated sugar, (240g) all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 170 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup (226g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour
- 1/2 cup (60g) cornstarch
- 1 tsp vanilla extract
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 325°F (163°C). In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Step 2: Add 1 tsp vanilla extract and mix until combined. Gradually sift in 2 cups all-purpose flour and 1/2 cup cornstarch, folding with a spatula until just incorporated into a soft dough.
- Step 3: Press the dough evenly into a greased 9x9-inch baking pan, smoothing the top with your fingers or a spatula.
- Step 4: Using a sharp knife, score the dough into 12 equal finger-sized rectangles without cutting through the bottom. Prick each piece several times with a fork to allow steam to escape.
- Step 5: Bake for 30-35 minutes, or until the edges turn a light golden color and the surface is firm to the touch.
- Step 6: Remove from oven and let cool in the pan for 10 minutes before carefully cutting along the scored lines to separate the shortbread fingers. Cool completely on a wire rack before serving.
Frequently asked questions
How long does Buttery Scottish Shortbread Fingers take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Buttery Scottish Shortbread Fingers?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Buttery Scottish Shortbread Fingers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Buttery Scottish Shortbread Fingers for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Buttery Scottish Shortbread Fingers?
Scottish desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
