Traditional Scottish Shortbread (Walker's copycat)
These fresh-baked shortbread biscuits are just like the famous Walker's brand cookies. The sliced thick fingers are traditional in the UK & perfect served with tea or coffee. Just 3 simple ingredients for this easy recipe.
Equipment
- 7x11 pan
- Parchment Paper
- hand mixer
Ingredients
- 1 cup salted butter 2 sticks softened at room temperature
- ½ cup granulated sugar
- 2.5 cups all-purpose flour
- additional sugar for the tops
Instructions
- Preheat the oven to 350°F. Also line your 7x11 baking dish with parchment paper.
- In a large mixing bowl add the room temperature softened butter. Mix on medium speed using the hand mixer for 2 minutes. Scrape down the sides as needed. The butter should be fluffy & airy.1 cup salted butter
- Add the sugar to the butter & cream for 2 minutes using the hand mixer. Scrape down the sides as needed.½ cup granulated sugar
- Sift in ½ cup of flour at a time & mix on low speed until just incorporated. Repeat until all the flour is just mixed in - DO NOT over mix, it will be crumbly and that is ok.2.5 cups all-purpose flour
- Turn the dough out onto a cutting board or clean work surface that has been dusted with very little flour. Using your hands press the dough together and knead it as you flip & rotate it best you can. - DO NOT handle too much or use too much flour or the dough will be dry/tough.
- Press the dough into the prepared 7x11 pan. It will still be a bit crumbly so use another piece of parchment paper on the top and press down with your hands or the bottom of a measuring cup or drinking glass. Make sure it is even in the pan and the same thickness for even cooking.
- Score the dough to make 12-14 evenly sized rectangles. Use a sharp chef's knife to cut only half way down. I recommend cutting through the center of the dough along the 11' longer side straight down the middle. Then cut 5-6 evenly spaced lines to make two rows of 6-7 cookies each.
- Use a fork to prick 4 sets of holes evenly space across each cookie. Top with 2 tablespoons of sugar sprinkled evenly.
- Bake in the center rack of the 350°F preheated oven for 30-35 minutes. The edges will be slightly golden but most of the cookies will still be white. DO NOT OVER BAKE!
- Let them cool in the pan for 20 minutes. Then lift them out using the parchment paper and place on a cutting board.
- Follow the scored lines with a sharp chef's knife to cut them all the way through. Serve while warm.
Notes
STORING & FREEZING:
- Store cookies in an air-tight container in a cool dry place like the pantry or cupboard for up to 7 days. They can also be refrigerated for up to 2 weeks.
- Shortbread freezes well for up to 3 months wrapped tightly with plastic wrap & sealed in a Ziploc bag. Defrost in the refrigerator for best results.
Nutrition
Calories: 263kcalCarbohydrates: 28gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 122mgPotassium: 33mgFiber: 1gSugar: 8gVitamin A: 473IUCalcium: 9mgIron: 1mg
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