Rich, buttery, and melt-in-your-mouth goodness inspired by the Scottish classic!
Shortbread is a timeless Scottish treat that has delighted palates for centuries. Known for its rich, buttery flavor and crumbly texture, Walkers Shortbread is a staple for holidays, tea time, or an anytime indulgence. This recipe replicates that iconic taste with simple ingredients and a touch of tradition.
Why You’ll Love This Recipe:
- Made with just 5 simple ingredients.
- Perfect for gifting or enjoying with tea or coffee.
- Easily customizable with your favorite flavors.
Ingredients:
- 250g Unsalted Butter
- 90g Powdered Sugar
- 1 tsp Vanilla Extract
- 300g All-Purpose Flour
- ¼ tsp of salt
Instructions:
- Cream the Butter:
In a large mixing bowl, use an electric mixer to cream 250g of softened unsalted butter until light and fluffy, about 2-3 minutes. - Add the Sugar:
Gradually add 90g of powdered sugar to the creamed butter. Continue beating until fully combined and the mixture is smooth. - Incorporate the Vanilla:
Add 1 tsp of vanilla extract to the mixture and mix until evenly distributed. - Blend in the Flour:
Gradually add 300g of all-purpose flour to the bowl, mixing after each addition to avoid a flour cloud. Blend until the mixture begins to form a crumbly dough. - Add the Salt:
Sprinkle in ¼ tsp of salt and stir gently with a spatula to incorporate. - Knead the Dough:
While still in the bowl, use your hands to knead the dough until it comes together into a smooth, round ball. Ensure there are no dry patches. - Prepare the Tray:
Line a baking tray with greased parchment paper. Place the dough onto the parchment paper, and then lay another sheet of parchment paper on top of the dough. - Flatten the Dough:
Use a rolling pin to gently flatten the dough, spreading it evenly across the tray to achieve a uniform thickness. Carefully remove the top sheet of parchment paper. - First Bake:
Preheat your oven to 325°F (160°C). Place the tray in the oven and bake for 20 minutes, or until the edges are just starting to turn golden. - Score the Shortbread:
Remove the tray from the oven. While the dough is still warm, use a sharp knife to cut it into rows and columns to form individual pieces. Do not separate the pieces yet. - Second Bake:
Return the tray to the oven and bake for an additional 8 minutes to lightly brown the edges and ensure the shortbread sets properly. - Cool Completely:
Remove the tray from the oven and allow the shortbread to cool in the tray for at least 1 hour. This step is crucial for achieving the classic crumbly texture. - Separate and Serve:
Once cooled, gently break apart the scored pieces. Your shortbread is now ready to serve or store in an airtight container.
Frequently Asked Questions (FAQs):
- Can I use salted butter instead of unsalted?
Yes, but omit the additional salt in the recipe. - How should I store shortbread?
Keep it in an airtight container at room temperature for up to a week or freeze for up to 3 months.
Shortbread is more than just a cookie—it’s a celebration of simple, quality ingredients and traditional methods. Whether you’re baking for yourself or sharing with loved ones, this Walkers-inspired shortbread recipe is sure to impress.