Walker's Scottish Shortbread Cookies Recipe (2024)

FAQs

What are the ingredients in Walkers Scottish shortbread? ›

Walker's products are sold all over the world

It is only by baking in small batches that we can ensure that classic taste for which Walker's are famed. As it always has been, our shortbread is made using only four ingredients: flour, pure creamery butter, sugar and salt.

The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour. The less you work the dough, the more crumbly and melt-in-your-mouth your shortbread cookies will be.

Perhaps the best-known of all Walker's products, our traditional all-butter shortbread fingers are made using a classic family recipe which is baked to perfection in the heart of the Scottish highlands. Walker's Shortbread has a delicious all-butter taste unlike any other.

Traditional Scottish shortbread is a simple recipe made with sugar, butter, flour, and salt. Other shortbread styles will include leavening agents like baking powder and baking soda, which makes them crisp instead of crumbly like traditional Scottish shortbread.

Since our authentic, high quality shortbread is made with real butter, it has these naturally occurring trans fats. They are not considered harmful as fats formed during artificial hydrogenation. Also, note that Walkers products do not contain any hydrogenated vegetable oils.

The key with shortbread is not to overhandle it. Make the dough exactly as instructed, but don't mess around making shapes or over rolling the dough - you will end up with delicious but tough biscuits. Stretching and pulling the dough activates the gluten in the flour, making chewy cookies and not crisp ones.

Takeaway: look for recipes that use granulated sugar for a more crisp-style shortbread and powdered sugar for a more tender shortbread!

As Leiths also recommend chilling the dough before baking, although only for 15 minutes, I make another batch of their recipe with soft butter, stick it straight in the oven without passing the fridge, and end up with thinner, crunchier biscuits – presumably because the mixture spreads as the fat melts.

Traditional shortbread recipes are 1 part sugar, 2 parts butter, and 3 parts flour.

Why poke holes in shortbread? ›

The word "bread" comes from "biscuit bread" which was made from leftover bread dough that was sweetened and dried out in the oven to make biscuits. Why do you poke holes in shortbread? The holes allow the moisture to escape during baking and more even heat distribution. This helps dry out and crisp up the cookies.

What happens if you put too much butter in cookies? - Quora. They spread way too far out on the cookie sheet and don't get cooked right. They're too wet, and really greasy, but can be cooked to crispiness but won't have the right texture and it will be hard to reproduce the time of baking.

Shortbread is now Trefoils®! they're ABC cookies? always called them trefoils!

Quite simply: You let the dough dry out. Back in Mary's time, bakers would let the dough rest in a warm oven. This dried out the dough a bit before it was baked at the proper temperature. See bakers back then found that by letting the dough dry out and rest, that the shortbread became lighter and sweeter.

Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough. On a lightly floured surface, use a rolling pin to roll out the dough to ½ cm thick.

Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour. Shortbread does not contain any leavening, such as baking powder or baking soda.

The high butter quantity in shortbread (one part sugar to two parts butter) gives it that delightfully crumbly feel. And also its name. This is because the old meaning of the world “short” reflects this crumbliness and so the name 'shortbread' stuck.

Walkers' traditional Festive Shaped Shortbreads are baked in the village of Aberlour, in the heart of the Scottish Highlands, as they have been since 1898. They're what shortbread should be - butter held together with flour, sweetened with some sugar and flavored with a wee bit of salt.