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1
Add sugar to the softened butter, and mix until it becomes white and fluffy.
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2
Add in the salt.
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3
The amount used will depend on the size of the salt grains used, so adjust accordingly.
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4
Add in the sifted cake flour (you don't have to sift it if it's too much of a bother).
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5
Blend well until the mixture loses its powdery texture.
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6
It should be okay if it looks like the dough shown in this photo.
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7
Place the dough in a plastic bag and mold into a square while pressing down firmly.
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8
(Aim for a thickness of about 1.3 mm.)
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9
Let it sit as-is in the fridge for 30 minutes to an hour.
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10
Cut the bag open and slice the dough crosswise into thin strips.
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11
Poke holes into the surface with a toothpick in your desired design.
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12
Bake in an oven preheated to 302F/150C for about 35 minutes.
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13
All done.
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14
These fragrant and buttery shortbread fingers have just the right balance of delicacy and heft.
