Pan-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 buttery Scottish shortbread baked to a tender, crumbly texture and cut into elegant finger shapes perfect for teatime. This Scottish recipe, ready in about 50 minutes, layers unsalted butter, powdered 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 160 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 160 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 softened unsalted butter and 1/2 cup powdered sugar using a hand mixer for 3-4 minutes until light and fluffy.
  2. Step 2: Sift 2 cups all-purpose flour, 1/4 cup cornstarch, and 1/4 tsp salt into the creamed butter mixture. Mix gently with a spatula until dough just comes together; avoid overmixing.
  3. Step 3: Press the dough evenly into an ungreased 9x9-inch square baking pan, smoothing the top with a spatula.
  4. Step 4: Using a sharp knife, score the dough into 12 long fingers (3 rows by 4 fingers). Prick the surface with a fork to prevent puffing.
  5. Step 5: Bake for 30-35 minutes until edges are firm and pale golden. Allow to cool in the pan for 15 minutes before carefully cutting along the scored lines to separate fingers. Cool completely on a wire rack.
  6. Step 6: Store in an airtight container at room temperature for up to 1 week.

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