A delightful and easy-to-make shortbread recipe that yields buttery, crumbly cookies perfect for any occasion.
Preheat your oven to 325°F (165°C) and line a baking tray with parchment paper.
Preheating ensures even baking from the start.
In a mixing bowl, combine the flour, sugar, and salt.
Sift the dry ingredients for a smoother dough.
Add the butter to the dry ingredients and mix until a crumbly dough forms.
Use your hands to gently bring the dough together without overworking it.
Press the dough into the prepared baking tray, smoothing the surface evenly.
Use a flat-bottomed glass to press the dough evenly.
Prick the surface of the dough with a fork to create a decorative pattern.
This helps the shortbread bake evenly and prevents puffing.
Bake in the preheated oven for 30-35 minutes, or until the edges are lightly golden.
Keep an eye on the edges to avoid overbaking.
Remove from the oven and let cool slightly before cutting into fingers.
Cut while warm for cleaner edges.
Allow the shortbread fingers to cool completely before serving.
Cooling enhances the texture and flavor.
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