Breakfast Baking
British Scottish Shortbread Fingers with Sea Salt Topping
Original recipe: 24 servings · Prep: 15 min · Cook: 25 min · Total: 40 min
By Beginnerbakes Editorial TeamPublished May 5, 2026 | Updated Jun 27, 2026
British
40 mins
Beginner-friendlyEasyStep By StepComfort Food
British Scottish Shortbread Fingers with Sea Salt Topping with measured ingredients, 40-minute total timing, 24-serving yield, oven settings, and step-by-step instructions.
Prep
15 min
Cook
25 min
Total
40 min
Servings
24
Difficulty
easy
Cuisine
British
Ingredients
Servings
24
- 225g (1 cup) unsalted butter, softened
- 100g (1/2 cup) granulated sugar
- 225g (1 3/4 cups) plain/all-purpose flour
- 100g (3/4 cup) rice flour or cornstarch (for crumbly texture)
- 1/2 teaspoon fine sea salt, plus extra for sprinkling on top
Instructions
-
Preheat your oven to 320 degrees F (160 degrees C). Line a 9x9 inch square baking tin with parchment paper, leaving overhang for easy lifting.
-
In a large bowl, cream the softened butter and sugar until pale and creamy, about 2 to 3 minutes with a mixer or a little longer by hand.
-
In a separate bowl, sift together the all-purpose flour, rice flour or cornstarch, and 1/2 teaspoon fine sea salt.
-
Gradually fold the dry ingredients into the butter mixture with a spatula or your hands, mixing gently until a soft dough forms.
-
Press the dough evenly into the prepared tin, smoothing the surface with your fingers or the back of a spoon.
-
Score the dough into 24 rectangular fingers without cutting all the way through.
-
Sprinkle a light, even pinch of fine sea salt over the scored dough.
-
Bake for about 25 minutes, until the shortbread is firm and pale golden but not deeply browned.
-
Cool in the tin for 10 minutes, then lift out with the parchment overhang and cool completely on a wire rack.
-
Cut fully along the scored lines once cool, then store the shortbread fingers in an airtight container.
Tips
Equipment Needed
Use a 9x9 inch square baking tin, parchment paper, two mixing bowls, a sieve, a spatula, and a knife or bench scraper for scoring. A wire rack helps the shortbread cool evenly so the fingers set before cutting.
Ingredient Prep Notes
Soften the butter until it dents easily but is not melted, because melted butter can make shortbread oily. Sift the flours and salt before mixing so the dough stays fine, even, and tender.
Oven Note
Preheat fully to 320 degrees F and bake on the middle rack for gentle, even color. The shortbread should be firm and pale golden, not browned, because overbaking makes it dry instead of crumbly.
Easy Upgrade Ideas
Add a little lemon or orange zest to the dough for a bright holiday flavor. For a simple gift finish, dip one end of each cooled finger in melted chocolate or add a tiny pinch of cinnamon to the flour.
Storage and Reheating
Store fully cooled shortbread fingers in an airtight container at room temperature for up to 1 week. Keep them away from humidity so they stay crisp and crumbly.
Freeze shortbread for up to 2 months with parchment between layers. Thaw at room temperature; reheating is usually unnecessary, but you can refresh them in a 275 degrees F oven for 2 to 3 minutes if needed.
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