Pan-Baked Scottish Shortbread Fingers
Classic buttery Scottish shortbread baked to a tender, crumbly texture and cut into elegant finger shapes perfect for teatime. This scottish-inspired desserts ready in about 50 minutes layers (2 sticks), softened unsalted butter, powdered sugar, 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 "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 (2 sticks), softened unsalted butter
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp salt
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 softened unsalted butter and 1/2 cup powdered sugar using a hand mixer for 3-4 minutes until light and fluffy.
- 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.
- Step 3: Press the dough evenly into an ungreased 9x9-inch square baking pan, smoothing the top with a spatula.
- 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.
- 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.
- Step 6: Store in an airtight container at room temperature for up to 1 week.
Frequently asked questions
How long does Pan-Baked 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 Pan-Baked 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 Pan-Baked 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 Pan-Baked 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 Pan-Baked 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.
