Shortbread fingers | Women's Weekly Food
Irresistibly crumbly and buttery, Scottish shortbread has been a year-round favourite treat for centuries. Baked in a slab and cut into fingers.
Ingredients
- 250 grams salted butter, softened
- ⅓ cup (75g) caster (superfine) sugar
- 2 cups (300g) plain (all-purpose) flour
- ½ cup (90g) rice flour
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