Classic Shortbread Fingers

Proper Scottish shortbread needs only three ingredients: butter, sugar and flour, traditionally in a ratio of one part sugar to two parts butter to three parts flour by weight. Because there are so few ingredients, each one matters. Use good butter, bake slowly so the shortbread is pale and sandy rather than browned, and cut it into fingers while it is still warm.

Why this recipe works

• The 1:2:3 ratio. It produces shortbread that is rich and crumbly, but still holds together.
• A little rice flour or cornstarch. Replacing some of the flour gives the classic sandy, melt-in-the-mouth texture. It is optional but traditional.
• A low oven. Baking at 325°F (160°C) cooks the shortbread through without browning, so it stays tender and buttery.
• Cutting while warm. Shortbread becomes crisp and brittle as it cools; marking and cutting it warm gives clean fingers.

Salted or unsalted butter?

Either works. With unsalted butter, add the ¼ teaspoon of salt in the recipe; with salted butter, leave it out. A European-style butter with a higher fat content gives the richest flavor.

FAQ

Can I roll and cut the dough?

Yes. Roll the dough ⅓ inch (8 mm) thick between sheets of parchment, cut into rounds or shapes, chill for 15 minutes and bake for 18 to 22 minutes.

Why is my shortbread tough?

It was overworked. Mix just until the dough comes together. For another buttery cookie, try our snickerdoodles.