Scottish Shortbread Fingers
Shortbread made with melted butter and rice flour.
Servings 36 pieces
Cost 5
Ingredients
- 1 ¾ cups all-purpose flour (do not use pastry flour)** (½ pound/240 grams)
- 6 tablespoons rice flour** (56 grams)
- ½ cup plus 1 tablespoon granulated sugar (114 grams)
- ¼ teaspoon ground ginger
- ½ pound European style or really good quality salted butter (or add 1 scant teaspoon salt to recipe) -- see note about salt levels (Plugra works well) (240 grams)
- ½ teaspoon vanilla extract
Instructions
- Line a 9-inch square metal pan with nonstick foil or parchment paper.
- Combine the all-purpose flour, rice flour, sugar and ginger in a large mixing bowl.
- Gently melt the butter in a microwave- safe glass measuring cup using 50% power.
- Mix the vanilla with the melted butter and let it cool for about five minutes.
- Add the butter to the flour mixture and stir with a wooden spoon until blended. Transfer mixture to the pan and pat it down flat. Put it in the refrigerator for 30 minutes or until cold.
- Preheat oven to 350ºF.
- Sprinkle top of shortbread with sugar. Place in the oven and bake for about 30 minutes or until middle appears set and edges are lightly browned.
- Using a 4 pronged fork or whatever fork you feel like using, poke holes in the warm shortbread. Poke them at intervals and plan on cutting around them.
- Using a razor blade or sharp knife, score the shortbread gently into 32 fingers (or whatever size you want). Do not lift it from the pan at this point.
- Let sit until completely cool, then lift from pan. Use a knife to cut through the areas you lightly scored.
- Store in a tin. These stay fresh for weeks.
Notes
Salt: The shortbread gets its salt from the salted butter, but feel free to add an extra pinch if you like sweet & salty. If you are using unsalted butter, add ¾ teaspoon of salt to the recipe.
If you have an old coffee grinder or spice grinder, make your own rice flour by grinding 2 ounces of white rice
For best results, weigh your ingredients.
Don't over-bake. Edges should be just browned and shortbread should still be pretty soft when you pull it from the oven.
Version Two 8 Inch Square Pan: Use only 36 grams (¼ cup) rice flour 63 grams sugar (¼ cup) and use an 8 inch square pan rather than a 9 inch square pan. Use salted butter or if using unsalted, use ½ teaspoon.