Shortbread fingers recipe

Every now and again, I like to make a big batch of biscuits to have on hand in the biscuit tin… something nice to nibble on with my beloved cup of tea. These days there are many varieties of biscuit for sale in the shops and supermarkets, but ultimately, I prefer something homemade, if at all possible. Making your own biscuits/cookies is usually a very quick and easy thing to do and they really do taste so much better than their mass-produced cousins. When I was a child there wasn’t the…

Easy Viennese fingers biscuit recipe from Baking with Granny. Buttery biscuits, dipped in chocolate and filled with buttercream.

Recipe video above. I’m a firm believer that shortbread cookies should be sinfully buttery and delectably tender. And these are, as great shortbread cookies should be, not that sweet, quite delicate and when you bite into them, they crumble softly, as demonstrated in the VIDEO! TRICK for clean cuts, no crumbles, is to slice halfway through baking.

Classic and authentic Scottish Shortbread recipe containing only three ingredients: flour, butter and sugar.

This is a delicious, authentic Scottish shortbread recipe that is simple to make and delicious to eat. I’ve been making this recipe for many years, the buttery sweet shortbread always turns out perfect.

Since I was a kid, I’ve loved shortbread cookies. I think I first had them in those tins you get around the holidays. Walkers makes a pretty good shortbread cookie, but they’re not quite the same

So beautiful with their fluted edges and dreamy to eat, Viennese Shortbread dipped in dark. chocolate are a gorgeous treat and make a sweet little gift.

Learn how easy it is to make your own homemade Walker's Scottish Shortbread cookies with just a few basic pantry ingredients.

This easy, buttery shortbread cookie recipe comes together quickly. You can use one shortbread recipe to make classic shortbread cookies, or press into a pan to make Scottish shortbread.

This is a pretty close knock off for Walker's shortbread. Be sure to really pack the dough down to get it right.