Why use rice flour or cornstarch in shortbread?

It reduces toughness and gives shortbread its classic tender, crumbly texture.

Can I cut the fingers before baking?

Score the dough before baking, but do not cut all the way through. Finish cutting after the shortbread cools so the fingers keep their shape.

Why did my shortbread turn greasy?

The butter may have been too soft or melted, or the dough may have been overworked. Use softened butter and mix only until the dough comes together.

Can I freeze shortbread fingers?

Yes. Freeze cooled fingers in an airtight container for up to 2 months, then thaw at room temperature.

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Classic British Scottish Shortbread Fingers with Sea Salt Topping

Name: Classic British Scottish Shortbread Fingers with Sea Salt Topping
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24 servings
Cuisine: British
Ingredients: 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

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished May 5, 2026 · Updated Jun 27, 2026

British 40 mins beginner-friendlyeasystep-by-stepclassiccomfort-foodminimal-ingredientsholidaywinter-bakingsnackpartysea-salt-shortbreadtraditional-britishbuttery-cookie

Make traditional Scottish shortbread fingers with a buttery, crumbly texture enhanced by a fine sea salt topping. This beginner-friendly recipe uses simple ingredients and straightforward instructions, perfect for winter holiday baking, parties, or satisfying snack cravings with a classic British cookie.

Classic British Scottish Shortbread Fingers with Sea Salt Topping

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

Measured ingredients for BeginnerBakes Scottish shortbread fingers with sea salt

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.

BeginnerBakes Scottish shortbread dough pressed, scored, and sprinkled with sea salt

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.

Frequently Asked Questions

Why use rice flour or cornstarch in shortbread?: It reduces toughness and gives shortbread its classic tender, crumbly texture.
Can I cut the fingers before baking?: Score the dough before baking, but do not cut all the way through. Finish cutting after the shortbread cools so the fingers keep their shape.
Why did my shortbread turn greasy?: The butter may have been too soft or melted, or the dough may have been overworked. Use softened butter and mix only until the dough comes together.
Can I freeze shortbread fingers?: Yes. Freeze cooled fingers in an airtight container for up to 2 months, then thaw at room temperature.

Ingredient Replacements

Use cornstarch instead of rice flour if that is easier to find; both help create the tender, sandy shortbread texture. A gluten-free all-purpose blend can replace the plain flour if it includes a binder such as xanthan gum.

Superfine sugar can replace granulated sugar for a smoother crumb, while coconut sugar will make the shortbread darker and more caramel-like. Use a firm plant-based baking butter for a dairy-free version, but avoid soft tub spreads because they can make the dough greasy.

Fine table salt can replace fine sea salt in the dough. For the topping, use a very light pinch of fine sea salt so the salty finish stays balanced.

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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Classic British Scottish Shortbread Fingers with Sea Salt Topping

Recipe Details

Ingredients

Instructions