Classic Scottish Butter Shortbread Fingers

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Buttery, crumbly Scottish shortbread cut into fingers, perfect for tea time or a simple sweet snack. This Scottish recipe, ready in about 50 minutes, layers all-purpose flour, unsalted butter, softened, and granulated sugar 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 200 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.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat oven to 325°F (165°C). In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar with an electric mixer until pale and fluffy, about 4 minutes.
2. Step 2: Mix in 1 tsp vanilla extract. In a separate bowl, combine 2 cups all-purpose flour, 1/4 cup cornstarch, and 1/4 tsp salt.
3. Step 3: Gradually add the flour mixture to the butter mixture, stirring until a soft dough forms.
4. Step 4: Press the dough evenly into a parchment-lined 9x9-inch baking pan. Prick the surface lightly with a fork.
5. Step 5: Bake for 30-35 minutes until the edges are just golden. Remove from oven and while still warm, score into 12 fingers. Let cool completely in the pan before removing and serving.