![]() I sometimes add a dash of vanilla extract to my homemade shortbread recipe, but that is entirely optional. Walker’s shortbread fingers only contain four ingredients, so it’s quite simple to make a copycat version at home! All you’ll need is flour, sugar, butter, and salt to prepare the cookie dough. There are a few brands of Scottish shortbread cookies that are exported to other countries, and one such favorite that is sold in America is Walker’s Scottish Shortbread Cookies. Often served during special occasions such as Christmas or Hogmanay festivities in Scotland, the traditional Scottish shortbread cookie is a holiday favorite in many families. Shortbread is set apart from many other baked goods in that it does not contain any leavening agents, such as baking powder, baking soda, or yeast. ![]() Rich and buttery, these cookies have just the right amount of sweetness. Scottish shortbread is known for both its simplicity and delightful, slightly crumbly texture. You can read my full disclosure policy here. Note: This post may contain affiliate links for your convenience. ![]() Prep and cook time does not include resting time.This Walker’s Scottish Shortbread Cookies recipe is a keeper–perfect for holidays! Whether you serve them with hot tea, coffee, or a scoop of ice cream, these buttery melt-in-your-mouth cookies are a dream come true!.Makes about 36 large wedges or 60 + small (1 – 2 inch square) cookies.The amount of cookies will depend on the size you make them.Cookies will last up to two weeks or more. Place cooled cookies in a covered container.When completely cool, dip any plain cookies in chocolate, if desired.Bake 15 minutes, then let cool on a wire rack. Using a sharp knife or cookie/biscuit cutter, slice into squares, rectangles or wedges and place on the lined baking sheet. Cool 15 minutes, then carefully transfer to a cutting board. Lightly spread the surface of shortbread with raw or flavored sugar if using.Remove cookies from oven but keep oven on at 300 F.While cookies bake, grease and line a baking sheet with parchment and set aside.Remove plastic wrap and bake shortbread 45 minutes.Grease a 9 x 13 brownie pan or half sheet pan and line with parchment. Adjust oven rack to lower third of oven and preheat to 300 F.Cover loosely with plastic wrap and let rest between 2 – 24 hours. Use an offset spatula or plastic spatula to smooth the dough evenly across top, sides and into corners of pan. (The dough should have the consistency of clumped, wet sand.) Pat dough into prepared pan. Add flour and stir just until flour disappears. In a medium bowl, mix together melted warm butter, sugar, vanilla and salt.MORE IDEAS>  on Facebook, Instagram and Pinterest. Take time now before the crazy fall and winter holidays to practice your favorite shapes and flavorings. Leave a section plain in order to dip bars in chocolate after the second bake.Ĭut into wedges, squares or bars and bake another 15 minutes.Ĭut larger wedges and squares with a knife or use a small biscuit or cookie cutter for smaller squares. Like bread, the longer this dough rests, the flakier and finer textured the cookie. Just pat the dough into the pan, smooth with your fingers and an offset spatula ( or a flat spatula) and rest the dough at room temperature for 2 – 24 hours.īe patient. No eggs in the dough means no need to refrigerate. Use a tart pan, half sheet pan or brownie pan (9 x 13) lined with parchment. Use as a crumble base or topping for fruit cobblers, cakes and muffins. Refrigerate unbaked shortbread crumbles.Use as a base or topping for ice creams, yogurts and puddings. Freeze leftover baked shortbread crumbles.Check out my savory shortbread recipe for more ideas.Savory version: reduce sugar to 2 tablespoons and add 1/2 cup dry cheese like parmesan + a handful of finely chopped rosemary or Italian herbs.Before baking, mix in 1/2 to 1 cup of your favorite dried fruits, nuts or candies.Dip cooked shortbread bars in melted chocolate.Top baked bars with a sprinkling of raw sugar or mix either citrus zest or cinnamon with white sugar.Try using 1 1/2 cups gluten free flour mix + 1/2 cup rice flour or cornstarch for a tender shortbread bar. Taste and add a little more salt if you like. Let’s bake! Add melted butter to sugar, flour and flavorings and mix just until blended. For extra flavor and crunch, we’re going to add vanilla, salt and a sprinkling of raw sugar.
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