Shortbread fingers

A simple butter shortbread, cut into fingers and baked slowly.

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Method

4 clear steps

1
Preheat the oven to 140°C. Line a baking tray with baking parchment. Cream the softened butter with the sugar.
2
Mix in the flour and salt, then bring the crumbs together into a dough without working it more than necessary.
3
Roll or press the dough to about 1.3 cm thick. Cut into twelve fingers, place on the tray and prick with a fork. If the dough has become very soft, refrigerate for 10–15 minutes.
4
Bake for 30–40 minutes, until lightly golden at the edges. Let firm up on the tray before moving to a rack to cool.