Ever tried Walker’s shortbread? They’re light, buttery sticks of heaven that go great in the afternoon with a cup of coffee. They’re crumbly yet firm enough to pick up without breaking and the standard to which all shortbread cookies should be held to. The recipe has been held close to these Scottish manufacturers, but luckily, there are plenty of people who have attempted and rather successfully recreated the recipe.
Buttery shortbread cookies are my dad’s absolute favorite so seeing a smile on his face every time I bake these absolutely makes me float on cloud nine. Plus, these cookies are super easy to make. Think of it as similar to making a pie crust, but with much less fuss and more forgiving since the can be pressed into the pan and no one will notice any crumbly parts. I was very generous with the vanilla since I love the flavor with butter, but feel free to tone it down to 1 tsp if you desire.
Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.
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Light and crumbly Scottish signature shortbreads bursting with buttery-vanilla flavor
>>> Yields 30 shortbreads
-Prep: 10 min
-Bake: 30 min
- 1 C unsalted butter, softened to room temp
- 3 C AP flour
- 3/4 C white sugar
- 1/2 tsp salt
- 2 tsp vanilla
1) Preheat the oven to 350 F.
2) Mix the salt, flour and sugar together in a food processor. Add in the vanilla, then add in the butter in chunks and process until the butter is incorporated into a pea-like size. The dough should be sandy but clump together when squeezed. (Alternatively, cut the butter in 1 tbsp at a time and use your hands to incorporate the butter into the flour)
3) Dump the dough into a lined 9 x 13 inch pan. Press the dough down firmly and make sure the shortbread is evenly layered. If desired, use a fork to score the dough.
4) Bake for 30-35 minutes in the oven. The shortbreads should be slightly browned on top and firm to the touch.
5) Remove from the oven and let cool for 3-5 minutes until still warm but not set. Using a sharp knife, cut the shortbread into long pieces.
6) Let the shortbreads cool to room temperature before storing in an air-tight container for up to 2 weeks