Oven-Baked 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.

Classic Scottish shortbread baked into crisp, buttery fingers that melt in your mouth — simple pantry ingredients deliver a timeless treat. This Scottish recipe, ready in about 55 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 180 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: 10 min Cook: 45 min Serves 12 Scottish cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 325°F (163°C). In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar with a hand mixer for 3 minutes until light and fluffy.
  2. Step 2: Sift together 1 3/4 cups all-purpose flour, 1/4 cup cornstarch, and 1/4 tsp salt, then gradually add to the butter mixture, mixing on low speed until just combined into a soft dough.
  3. Step 3: Press the dough evenly into a greased 9x5-inch loaf pan, smoothing the surface with your fingers or a spatula, then prick the top several times with a fork to prevent bubbling.
  4. Step 4: Bake for 40-45 minutes until the edges are lightly golden and the shortbread feels firm to the touch. Remove from oven, let cool in the pan for 10 minutes before transferring to a wire rack.
  5. Step 5: Slice into 1-inch wide fingers while still warm. Allow shortbread to cool completely before serving to ensure crisp texture.

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