These traditional shortbread fingers are absolutely delicious and a firm favourite here at home with the family. They’re simple to make, requiring just a few basic ingredients, so if you have some flour, butter and sugar to hand, don’t hesitate to get baking!
Traditional Shortbread Fingers – The Irish Baker Abroad
Chris’s Traditional Shortbread Recipe
| Ingredient | Metric | Imperial / Cups |
|---|---|---|
| Salted butter | 200g | 1 + 3/4 sticks |
| Caster sugar | 120g | 1/2 cup + 2 tbsp |
| Plain flour | 330g | 2 + 3/4 cups |
| Vanilla extract (optional) | 1/2 tsp | 1/2 tsp |
Method
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Cream the sugar and butter together in a bowl using the back of a wooden spoon. Add the vanilla extract if using and mix well. Gradually add the flour and combine until the mixture resembles fine breadcrumbs. Using your hand, clump the mixture together, turn it out onto the table and shape it into a ball.
Line a baking tray with greaseproof paper. Using your hands, roll and shape the dough into a slightly oblong shape. Transfer it to the baking tray, pat it flat, then roll the dough to a thickness of about 1½ to 2 cm (approximately 14 x 22 cm in size). Using a metal scraper, slice down and divide the dough into 16 equal pieces.
Prick each piece vertically with a fork, leaving 16 holes in each finger. Leave the trimmings on the sides, as these will act as a baking tray, adding pressure to ensure the fingers don’t spread out too much during baking.
Bake at 150°C (300°F) for 40 minutes. For fan ovens, bake at 130°C (266°F) or Gas mark 2.
Once baked, cut again along the divisions and enjoy your shortbread fingers!
Notes: Caster sugar is also known as superfine, baker’s sugar or bar sugar in some countries. You can use more butter if you prefer, but be aware the fingers will spread out more. For firmer fingers, chill the dough for 30-45 minutes before baking or use a baking pan.
How to Store Shortbread Fingers
Store your shortbread fingers in an airtight container at room temperature. They will keep well for up to one week, remaining crisp and delicious. Avoid storing them in the fridge as this can cause the butter to harden and the texture to change.
Can You Freeze Shortbread Fingers?
Yes, you can freeze shortbread fingers. Place them in an airtight container or freezer bag and freeze for up to three months. Thaw at room temperature before serving to retain their lovely crumbly texture.
Why Are My Shortbread Fingers Too Soft?
If your shortbread fingers are too soft or spread too much, it may be due to using too much butter or not chilling the dough before baking. Chilling the dough helps the butter firm up, preventing excessive spreading. Also, ensure you measure the flour accurately and avoid over-creaming the butter and sugar.
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Learn to bake authentic Irish scones and bread in a local home in Galway. This is a wonderful way to connect with Irish food culture and bring a real skill home with you.
Book: Traditional Irish Homemade Baking Scones and Bread class in Galway
For more delicious Irish baking inspiration, try Irish Soda Scones or Chris’s Traditional Irish Soda Bread. If you love hearty Irish dishes, explore our traditional Irish stew recipe or the Dublin Coddle recipe. For a sweet treat, don’t miss Chris’s Millionaire Shortbread, a perfect companion to your shortbread fingers.
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