Buttery Scottish Shortbread Fingers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender and crumbly shortbread fingers baked with a rich butter flavor and a hint of vanilla, perfect for tea time or dessert. This Scottish recipe, ready in about 50 minutes, layers unsalted butter, granulated sugar, and 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 "Add this recipe to your weekly plan" 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.

Prep: 15 min Cook: 35 min Serves 12 Scottish cuisine 170 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Press the dough evenly into a greased 9x9-inch baking pan, smoothing the top with your fingers or a spatula.
  4. 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.
  5. Step 5: Bake for 30-35 minutes, or until the edges turn a light golden color and the surface is firm to the touch.
  6. 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.

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