Recreate the buttery goodness of Walkers Shortbread Cookies with this simple copycat recipe! Easy components come collectively to create that traditional crumbly texture and melt-in-your-mouth sweetness. These Scottish butter cookies are good for teatime, vacation festivities, or a fast deal with. You may give them as a home made present in a tin.
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What Makes Walkers Shortbread Cookies So Good?
Lovers of shortbread already know that the perfect comes within the field with the well-known pink and black tartan design. There’s simply one thing in regards to the wealthy, buttery style of Walkers shortbread cookies from Scotland that makes them so tough to cease consuming.
Each youngsters and adults love these cookies, so you’ll all the time need to maintain additional readily available. They’re nice Christmas cookies too.
Why You Ought to Strive This Recipe
Walkers Shortbread are high-quality cookies, however they aren’t low cost. A small packet can take a fairly large chunk out of your snack price range. However once you make them at house, you should utilize premium components and nonetheless get monetary savings.
Even when you don’t thoughts splurging on shortbread on the retailer, when you see how simple and engaging this conventional Scottish shortbread cookie recipe is, you’ll by no means need to purchase premade shortbread once more.
This conventional shortbread recipe doesn’t include eggs which is nice for individuals who have an egg allergy.
Walker Shortbread Cookies Substances
To make this Walker shortbread recipe, you’ll want:
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Salt
- All-purpose flour
Why Use Unsalted Butter
Whereas right now’s store-bought salted butter accommodates much less salt than the home made butter of the previous, with out requirements for the way a lot salt is added to butter, most recipe writers choose to name for the unsalted selection. That manner, you may add salt as wanted.
Learn how to Bake Walkers Shortbread Cookies
To make the shortbread dough:
- Take the unsalted butter out of the fridge and let it come to room temperature.
- Within the bowl of a stand mixer, cream the softened butter and the powdered sugar. Combine at medium pace for about two to 3 minutes or till the sugar is totally integrated and the butter quantity will increase. For those who don’t have a stand mixer, you should utilize a hand mixer or perhaps a fork (though the dough is sort of stiff).
- In a separate bowl, use a fork to whisk collectively the vanilla extract and the salt. Because the vanilla extract is the one liquid on this recipe, all of the salt should dissolve totally throughout this step, or the cookies might develop into gritty.
- Whereas the mixer is operating, add the combination to the creamed butter.
- Progressively add the flour to the bowl and proceed mixing till the dough is easy.
To form the cookies into shortbread fingers:
- Evenly grease a 9 x 13-inch baking tray and line it with parchment paper. The oil helps the parchment paper keep on with the pan, so don’t skip this step. If you’re new to baking, try this video to discover ways to line a baking tray with parchment paper.
- Use a dough scraper to assist switch the dough into the ready baking tray.
- Unfold the dough out on the baking tray and flatten. Shake the baking tray to interrupt up air bubbles and get the dough into the corners.
- Place one other sheet of greased parchment paper excessive of the tray with the greased facet down. Roll over the parchment paper with a rolling pin to easy the highest as a lot as potential. Take away the parchment paper and discard it.
To bake the cookies:
- Preheat the oven to 325°F.
- Place the shortbread within the oven and bake for 20 minutes.
- After 20 minutes, take away the baking tray from the oven. Use a brief knife or a pizza cutter to chop the shortbread into 18 items, about 1.5 x 4 inches.
- Press the tines of a fork into each bit of shortbread to type two parallel strains of tiny holes in each bit. Docking the shortbread like this can stop it from puffing up.
- Return the shortbread to the oven and bake for 8 to 9 minutes.
- Place the baking tray on a wire and permit the shortbread to chill fully earlier than consuming or storing.
What to Serve Walker Shortbread Cookies With
Shortbread goes exceptionally effectively with tea, particularly sturdy black tea. Since shortbread accommodates a lot butter, nibbling on the cookies between sips of tea will assist scale back a few of the tea’s acidity with out including sugar or cream. Shortbread goes virtually as effectively with espresso in case you are not a tea particular person.
You may also use the cookies to make a shortbread crust for pies. Simply place the cookies in a meals processor and course of them till crumbly however not a powder or place them in a plastic ziptop bag and roll over it with a rolling pin to crush the cookies. Use the crumbs as an alternative of graham cracker crumbs.
Recipe Variations – Chocolate Dipped or Drizzled
To raise this Scottish shortbread recipe, soften some chocolate chips!
Dip the cookies within the melted chocolate or drizzle it on prime. Then add some colourful sprinkles or finely chopped pecans on prime of the chocolate.
Learn how to Retailer Shortbread Cookies
To maintain shortbread cookies contemporary, place them in an hermetic container.
You may also freeze shortbread:
- Wrap particular person serving parts in plastic wrap.
- Freeze in a freezer-safe container.
- Defrost within the fridge in a single day.
How Lengthy Will They Final?
Cookies will final about 4 or 5 days on the countertop, every week within the fridge, or a month within the freezer.
Extra Copycat Cookie Recipes to Make
Favourite DIY Recipes
Take a look at extra of my simple recipes for cookies and the perfect DIY recipes on CopyKat!
Walkers Shortbread Cookies
Home made Walkers Scottish shortbread cookies are a scrumptious deal with to take pleasure in and share with associates.
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Servings: 18
Energy: 167kcal
Substances
- 2 sticks unsalted butter softened at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups all-purpose flour
Directions
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Preheat the oven to 325°F. Gently spray a 9×13-inch baking pan with nonstick spray and line the pan with parchment paper. (See notes for tips about the way to finest lower the parchment paper and line the dish.)
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In a big mixing bowl, mix the butter and powdered sugar utilizing a fork or electrical hand or stand mixer. Mix for two to three minutes till the combination is easy and totally mixed. Add the vanilla and salt and mix once more. Add 1/3 to 1/2 of the flour and mix till integrated. Proceed including the remainder of the flour in batches and mixing till all of the flour is integrated and easy. The dough ought to be thick and velvety.
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Switch the dough to the ready baking pan and press it flat together with your arms. Be sure you press throughout all the floor and towards the corners. Place one other sheet of parchment paper on prime of the dough and rub your arms, a small rolling pin, or a flat-bottomed glass over the parchment to additional easy the dough and create a wonderfully flat floor. Take away the highest parchment piece.
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Bake the shortbread within the preheated oven for 20 minutes. After 20 minutes, take away the pan from the oven, however maintain the oven on.
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Utilizing a pointy knife, make 5 even cuts parallel to the size of the pan, dividing the shortbread in 6 equal strips (the strips ought to be about 1 1/2 x 13 inches). Then make 2 even cuts parallel to the width of the pan, dividing every lengthy strip into thirds. This can make 18 items of shortbread, every about 1 ½ x 4 inches.
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Gently press the tongs of a fork into each bit of shortbread, forming two parallel strains of equally spaced holes. These holes will create the standard Walker’s look.
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Return the pan to the oven and proceed to bake for 8 to 9 minutes. Take away the pan from oven and permit the shortbread to chill fully earlier than having fun with.
Notes
This shortbread isn’t “crunchy.” It’s comfortable and barely chewy, however agency sufficient to carry its form after chopping.
LINING A BAKING DISH WITH PARCHMENT PAPER: Lower a sheet of parchment paper giant sufficient to cowl the dish with about 2 inches of overhang. Utilizing your thumbs and index fingers, press the parchment paper down into the dish, extending your fingers strongly into the corners to make an indentation. Take away the parchment from the dish and use a pair of scissors to make 8 cuts within the parchment: 2 cuts main to every indentation from each side of the paper. Be certain your cuts don’t meet each other; the corners of the paper ought to stay hooked up. There ought to be about 2 inches from every indentation to the tip of the paper, so it’s possible you’ll must trim the surplus if it exceeds this size. Place the parchment paper again into the dish, tucking the corners behind the perimeters of the parchment. Press the paper together with your fingers alongside the perimeters of the dish to easy it into place. It ought to maintain up properly.
Diet
Energy: 167kcal | Carbohydrates: 17g | Protein: 2g | Fats: 10g | Saturated Fats: 6g | Polyunsaturated Fats: 0.4g | Monounsaturated Fats: 3g | Trans Fats: 0.4g | Ldl cholesterol: 27mg | Sodium: 4mg | Potassium: 18mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 314IU | Calcium: 5mg | Iron: 1mg
