Butterscotch Shortbread Fingers

Instructions

1. 1

   Preheat the oven to 160°C (320°F). Line a baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easy cleanup.

2. 2

   In a medium-sized bowl, whisk together the flour, confectioners' sugar, and salt.

   Tip: Make sure to sift the dry ingredients to avoid lumps.

3. 3

   In a large bowl, cream the butter and caster sugar until light and fluffy.

   Tip: Use an electric mixer for this step.

4. 4

   Add the melted butter, butterscotch syrup, and vanilla extract to the bowl. Mix until well combined.

   Tip: Make sure the mixture is smooth and creamy.

5. 5

   Gradually add the dry ingredients to the bowl, mixing until a dough forms.

   Tip: Be careful not to overmix the dough.

6. 6

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Tip: This will help the dough relax and become easier to work with.

7. 7

   On a lightly floured surface, roll out the dough to a thickness of about 6mm.

   Tip: Use a rolling pin to achieve an even thickness.

8. 8

   Cut the dough into fingers, about 5cm long.

   Tip: Use a sharp knife or a cookie cutter to get clean edges.

9. 9

   Place the fingers on the prepared baking sheet, leaving about 2cm of space between each finger.

   Tip: Make sure they're not touching each other.

10. 10

    Bake for 20-25 minutes, or until the edges are lightly golden.

    Tip: Keep an eye on them, as they can burn quickly.