Description
Classic Walkers Shortbread Cookies are the epitome of buttery, crumbly goodness. Made with simple ingredients like unsalted butter, powdered sugar, and all-purpose flour, these traditional Scottish cookies boast a velvety texture and a perfect golden finish. Perfect for tea time or gifting, these cookies deliver a rich, melt-in-your-mouth experience with a delicate vanilla aroma and the signature fork-hole design.
Ingredients
Shortbread Dough
- 2 sticks unsalted butter (softened at room temperature, about 1 cup or 227 grams)
- 1 cup powdered sugar (120 grams)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups all-purpose flour (about 240 grams)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly spray a 9×13-inch baking pan with nonstick spray, then line it with parchment paper ensuring the paper extends up the sides for easy removal of the shortbread later.
- Mix Butter and Sugar: In a large mixing bowl, blend the softened butter and powdered sugar using a fork, electric hand mixer, or stand mixer for 2 to 3 minutes until the mixture becomes smooth and creamy.
- Add Flavor and Flour: Mix in the vanilla extract and a pinch of salt until combined. Gradually add about one-third to one-half of the flour and mix until incorporated. Continue adding the remaining flour in batches, mixing until the dough is thick, velvety, and smooth.
- Shape Dough in Pan: Transfer the dough to your prepared pan and press it evenly across the entire surface and into the corners with your hands. Place another sheet of parchment on top and smooth the surface by rubbing with your hands, a small rolling pin, or a flat-bottomed glass. Remove the top parchment.
- Initial Bake: Bake the dough in the preheated oven for 20 minutes until just starting to set but not browned. Keep the oven on after removing the pan.
- Score the Shortbread: Use a sharp knife to cut 5 even strips lengthwise, then cut 2 even strips across the width to make 18 equal-sized pieces (each about 1 ½ x 4 inches).
- Create Traditional Fork Marks: Gently press the tines of a fork into each piece to form two parallel lines of evenly spaced holes, giving the iconic Walker’s shortbread look.
- Final Bake and Cool: Return the pan to the oven and bake for an additional 8 to 9 minutes until fully set and just beginning to turn golden at the edges. Remove from oven and allow the shortbread to cool completely in the pan before removing and serving.
Notes
- Softened butter at room temperature is key for smooth mixing and even dough consistency.
- Lining the pan with parchment paper helps in easy removal of the delicate shortbread once baked.
- Pressing the dough evenly and smoothing with parchment ensures uniform thickness and even baking.
- The fork holes not only create the traditional appearance but also help the shortbread bake evenly.
- Store cooled shortbread in an airtight container at room temperature for up to one week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend, though texture may vary slightly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
