Title: Shortbread Fingers
Categories: Irish Cookie
Yield: 1 Batch

		Use the ingredients for
		. "Basic Shortbread"

Use the recipe for "Basic Shortbread", but shape into oblong "fingers" or cut into biscuits (cookies), (a scone cutter works well for this) and then prick the tops with a fork.

Bake on a tray in a moderate oven for 15 to 20 minutes and then transfer to a wire rack to cool. Sprinkle with caster sugar. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for your use by The WEE Scot -- pol mac Griogair

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