The British version of the French sablés, shortbread cookies are one of my favorites. The secret to making good shortbread is to use a high-quality butter; it is what gives shortbread that distinctive crumbly texture. Please use the very best you can afford if you want to replicate the trademark melt-in-the-mouth buttery feeling as in the world’s finest Walkers Shortbread cookies.



1 cup all purpose flour

1/4 cup caster sugar

1 tablespoon semolina

1 tablespoon cornstarch

1/2 cup cold unsalted butter

1 tsp pure vanilla extract

150 g dark chocolate

1/4 cup heavy cream


  • Preheat oven to 325oF. In a large bowl, stir together flour, sugar, semolina, cornstarch and vanilla.

  • Grate butter into flour mixture and work into dry ingredients until the mixture should turn into fine crumbs.

  • Form a ball and knead until smooth. On a lightly floured surface, roll out into a square of 1/4″ thickness.

  • Cut dough into 1.5″x4″ fingers and prick each in three places with a fork. Place on an ungreased cookie sheet.

  • Bake for 25-30 minutes. Transfer to a wire rack to cool completely. Prepare chocolate sauce for dipping fingers.

  • Bring cream to a boil in a saucepan. Add chopped chocolate and stir until melted and smooth. Cool slightly.

  • Dip shortbread fingers in chocolate and place on a wire rack until chocolate is set. Makes 2 dozen cookies.

Royal Shortbread Fingers