Shortbreads or Shortie are classic Scottish finger biscuits. Shortbreads are often called fingers due to their traditional narrow and elongated shape.
Shortbread fingers or shortie are tasty and crumbly butter biscuits perfect for a cup of tea. They are prepared quickly with just a few ingredients. The original recipe of the shortie includes only three ingredients, flour, butter and sugar, but to get the same tasty result using gluten-free flour, the method and ingredients vary slightly.
Some like to add vanilla or lemon zest. Others prefer to decorate shortbread with sugar or chocolate icing. The choice is yours.
For about 12 biscuits, preparation time 10 minutes, rest time 30 minutes, baking time 15 – 20 minutes.
- 200g gluten-free cake flour
- 65g sugar
- 125g butter
- 1 tablespoon of cold water
1 – Pour the flour and mix the water in a large bowl. Then add the sugar and mix everything. Finally, add the butter cut into chunks.
2 – Work the butter into the flour with your fingertips until you get a soft and smooth dough. Roll out the dough on a countertop or chopping board, preferably wooden.
3 – Cut the Shortbreads, you can use a cookie cutter or cut them into rectangles. With a fork, pierce the biscuit. Arrange them on a baking tray lined with parchment paper and leave them in the fridge for 30 minutes. Finally, bake the shortbreads in the oven at 180°C for 25-30 minutes until golden brown.
- Work the dough for the shortbread as quickly as possible so it won’t warm up through your finger and compromise the consistency of the shortbread.
- Adding water to the flour and letting the dough rest in the fridge are necessary steps for the success of this recipe.