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pale golden shortbread fingers with fork holes and a light sugar coating on a plain plate, with a few broken buttery crumbs nearby
Andre Lewis

Shortbread Fingers

Pressed-pan shortbread saves you the trouble of rolling and cutting little shapes. Cornstarch gives the crumb a fine, sandy texture, while a modest amount of sugar keeps it from tasting like a frosted cookie without frosting. Score the warm slab before it firms completely; trying to cut cold shortbread into neat fingers is a good way to make a pile of useful but unintended crumbs.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 24
Ingredients Method

Ingredients
  

  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 tsp fine salt
  • 1 tbsp granulated sugar for the top

Method
 

  1. Heat the oven to 325°F. Line a 9-by-13-inch metal pan with parchment, leaving enough overhang to lift out the baked shortbread.
  2. Beat butter and 1/2 cup sugar for 1 minute until smooth, without whipping in much air. Mix in vanilla, then flour, cornstarch and salt until crumbly clumps form.
  3. Press the dough evenly into the pan. Prick all over with a fork, mark 24 fingers lightly with a knife and scatter the tablespoon sugar over the top.
  4. Bake for 30 to 35 minutes, until the surface looks dry and the edges are pale gold. Let stand for 5 minutes, then recut along the marks while still warm.
  5. Cool completely in the pan before lifting with the parchment and separating the fingers.