Treacle Shortbread Fingers

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.

   Tip: Use a baking sheet with a non-stick coating to prevent the shortbread from sticking.

2. 2

   Cream the butter and granulated sugar together until light and fluffy.

   Tip: Use an electric mixer or a wooden spoon to beat the mixture until it's smooth and creamy.

3. 3

   Add the golden syrup and mix until well combined.

   Tip: Make sure to scrape down the sides of the bowl to prevent the syrup from solidifying.

4. 4

   Gradually add the flour, baking powder, and salt to the mixture and mix until a dough forms.

   Tip: Use a pastry blender or your fingers to work the flour into the butter mixture.

5. 5

   Gradually add the unsalted milk and mix until the dough comes together in a ball.

   Tip: Don't overmix the dough, or it will become tough and dense.

6. 6

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the flour to hydrate.

   Tip: This step is crucial to prevent the shortbread from spreading too much in the oven.

7. 7

   Roll out the dough to a thickness of about 5mm (1/4 inch) and cut into finger-shaped strips.

   Tip: Use a sharp knife or a pastry cutter to cut the strips evenly.

8. 8

   Place the shortbread fingers on the prepared baking tray and brush with a little bit of water.

   Tip: This will help the shortbread bake evenly and prevent it from becoming too brown.

9. 9

   Bake the shortbread fingers for 15-20 minutes, or until they are lightly golden.

   Tip: Keep an eye on the shortbread while it's baking, as it can burn quickly.

10. 10

    Allow the shortbread fingers to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.

    Tip: If desired, dust the shortbread fingers with confectioner's sugar and sprinkle with chopped nuts before serving.