Classic shortbread fingers

classic shortbread

Scottish Shortbread – They are one of my favorite biscuits with their sandy texture. So far I always went for the store bought version (the red package with the kilt, basically the only one available here in Switzerland).

classic shortbread

But I had to learn that shortbread is quick and easy to make. The classic version only contains three ingredients: flour, butter and white caster sugar in a ratio 3:2:1. That’s it. Quick and easy. And therefore it does not leave any excuses for not making it myself.

To reach a sandier texture many shortbread recipes call for ground rice – but I decided to stick with the classic recipe.

classic shortbread

Classic Shortbread CLASSIC SHORTBREAD

Ingredients:
100 g white caster sugar
200 g butter
300 g flour

Preparation:
1) Preheat oven to 175 ºC.
2) Beat sugar and butter until fluffy. Work in the flour.
3) Roll out dough until 1 cm thick and cut into fingers.
4) Bake in the oven at 175 ºC for 15-20 minutes, until the fingers start to turn golden.

Klassisches Shortbread KLASSISCHES SHORTBREAD

Zutaten:
100 g weisser Zucker
200 g Butter
300 g Mehl

Zubereitung:
1) Backofen auf 175 ºC vorheizen.
2) Butter und Zucker schaumig schlagen. Mehl einarbeiten.
3) Teig ca. 1 cm dick ausrollen und in quaderfoermige fingerlange Stücke (“Finger”) schneiden.
4) Im Ofen bei 175 ºC 15 – 20 Minuten backen, bis das Shortbread beginnt Farbe zu bekommen.

 

older: Liptauer & avocado – two curd cheese spreads
newer: Raspberry-lime macarons

3 Comments
  1. This is such perfect looking shortbread! I love that it only has 3 ingredients too!

  2. These look great. You have a great blog. I read on your profile that you are living in Switzerland? Do you have any recipe for a great authentic zopf bread? I was in Switzerland for holidays a couple of years ago and I can’t stop thinking about zopf. :)

    • Thank you for stopping by. Like with many recipe everyone has their own favorite recipe when it comes to Zopf.
      The following recipe on my blog is based on Zopf: Advent Calendar Day 5 – Krampus. This recipe contains some sugar while the traditional Swiss Zopf does not contain any sugar. Still, the recipe is not as sweet as an Austrian Zopf. So it might not be “the” authentic Swiss Zopf recipe you are looking for, but in my opinion still worth a try ;-)

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