Shortbread Fingers
Shortbread is so easy to make and I've rarely tasted a version I didn't like. The simplicity of the butter and sugar mixed together with nothing extra to mask those flavors and the crunchy sandy texture is a work of beauty in itself!
A visit to Scotland was initially a visit to my son attending university in Aberdeen but it evolved into a sampling trip to find the very best shortbread in its native land. Every shop and castle gift shop sold their own version - so we had to sample each one we passed to be sure we found the best! As I remember the shortbread that won was sold at Cawdor Castle during the course of which we also discovered heather stone jewelry so that was also purchased at each stop.
A favorite dessert served by a popular caterer in Israel were these simple shortbread fingers dipped in white chocolate. She frequently flavored hers lightly with orange extract. I am just as happy to eat Walkers Shortbread which is imported to the states, but this one is so easy to make, give it a try. Then you'll have your own version to compare against those in the gift shops next time you go Castle Hopping!
shortbrread fingers
Scottish Shortbread
2 cups all-purpose flour
2 sticks quality unsalted butter, cubed and softened at room temperature (the better the butter, the better the shortbread)
1/2 cup fine sugar, or "baker's sugar" (If you can't find this simply pulse granulated sugar in a blender until very fine. Do NOT use powdered sugar)
1/2 teaspoon salt
crushed mint candy canes and decorative sprinkles
-Preheat oven to 350 degrees.
-Cream the butter and sugar together in an electric mixer until very smooth. Add the vanilla extract. Sift flour and salt together and then add them to the butter/sugar mixture. Mix on low speed until mixture starts to come together.
-Spray an 8 x 8 inch baking pan lightly with cooking spray. Scoop batter into pan and flatten and press until even. Score dough into finger lengths about 3 inches long and 1 inch wide. Sprinkle top with additional granulated sugar for a crunchier topping, if desired.
-Bake in preheated oven 30 - 35 minutes until edges are brown. Set aside for 5 minutes and then re-score fingers completely and let cool to room temperature.
-Melt white chocolate chips in microwave for 1 minute on high speed. Allow to rest 2 minutes. Stir and then microwave another 30 minutes then stir. Repeat another 30 minutes if needed. Place melted chocolates in narrow deep container.
-Remove shortbread fingers from pan and dip in melted chocolate until about bottom 1/3 of cookie is covered. Place on cooling rack to allow extra chocolate to drop off. Sprinkle immediately with crushed candy canes or other decorative sprinkles.
-Makes 2 1/2 dozen shortbread fingers. Keep in an airtight container for storage for up to 3 days.
Melt white chocolate candy melts and dip cookie fingers.
Sprinkle white chocolate with decorative sprinkles.
For a Christmas version, sprinkle with crushed mint candy canes.
PERSNICKETY NOTES:
**Be sure to cook shortbread until golden around edges and dry. Shortbread is meant to be crunchy and crisp, with a melt-away sandy texture. It should not be soft in the middle.
**You can color the white chocolate melts any color you would like. Flavoring can also be added, but don't add too much. You want only a subtle flavor so you don't distract from the simple buttery flavor of the cookie.
**Optional Add-Ins:
Candied Ginger or citrus peel, nuts, fresh herbs, dried cranberries, chocolate chip, etc.
