Eugenie’s Kitchen is the creator behind this 3 ingredient recipe, and it is every bit as good as the store-bought version. This copycat WalkersShortbreadRecipe is perfect for gifts and Eugenie suggests dipping the ends in melted chocolate for an extra special touch.
As promised, we are including the easy to follow video tutorial from Eugenie’sKitchen, and we highly recommend that you watch. Add one cup of softened unsalted butter into a mixing bowl.
When the mixture looks like sand, transfer to clean work surface. On a cookie tray roll until the dough is 1/2 inch thick.
As mentioned earlier, they taste great on their own or with the ends dipped in melted chocolate for a special touch. Less is more, and you only need 3 simple ingredients to recreate this buttery treat that is the Copycat WalkersShortbreadRecipe.
As someone who’s done lots of baking during the pandemic, it should not have surprised me that shortbread cookies contain only three ingredients. I was inspired, of course, by the classic packaged shortbread brand Walkers, which has been in the game since 1898.
Walkers packages are simple throwbacks, decorated with a red Tartan backdrop, a tasteful photograph of the product, and a tiny painting that depicts Bonnie Prince Charlie and Flora MacDonald, “a young Highland woman who risked her life out of compassion for a fugitive Prince who had staked everything on a bid to win a kingdom and lost,” according to the Walkers website. Though Scottish shortbread dates back to the 12th century, its current buttery iteration is closer to the one popularized by Mary, Queen of Scots, in the 1500s.
And I’m here to tell you a secret about shortbread : Once you’ve got the basics, it’s pretty hard to do it wrong. Imagine another recipe in which tiny mistakes often yield positive results.
You cream the sugar and butter, mix in the flour, shape however you’d like, and bake. Of course, for something as popular and ancient as shortbread, there are a thousand ways to tweak and refine.
(1 stick or ½ cup) salted butter, room temperature (I love Kerry gold for these) 6 oz. Cream the butter and sugar in a stand mixer or by hand until well combined.
Add the flour in two batches, mixing until the dough is crumbly and just holding together. Press the dough into the pan, shaping it into a rectangle about ¼” thick.
Bake for 12 minutes, then remove from the oven, slice into smaller rectangles (about 3” by 1/2”), and poke decorative holes in the tops with a fork. Return the pan to the oven for about 10 minutes more, or until the shortbread is just starting to get golden brown.
Cool completely, but maybe try one while they’re still warm, because they’re nice and chewy before they firm up. I don’t care if my edges are straight, or if the cookies are perfectly uniform.
This is a small recipe, but if you double it, it fits nicely in a 9 × 13 cake pan. While putting this recipe together, I tried something I hadn’t before: I used brown sugar, upped the butter in the ratio by about 15%, and baked for an extra 10 minutes or so.
I ended up with brown-butter shortbread, which I cut into wedges that tasted like shortcrust pastry. If you’re feeling frisky, melt some chocolate chips with a little butter, then dunk the ends in the mixture and allow cooling.
Shortbread hardens up a lot once it’s cooled, so go a little shorter for a chewier texture. Some bakers swear by a technique I’ve decided to call “after baking.” They bake a batch this size for only 10-15 minutes total, still slicing into fingers halfway through, then turn off the oven and leave the cookies inside for another hour or so.
This way they finish cooking, but they don’t get any golden-brown color at all (and thus look more like the Walkers boxed version). If three ingredients just isn’t enough to satisfy you, throw in a splash of vanilla extract.
Today, we are baking classic shortbread recipe which is kind of copycat to famous Walkers shortbread. Easy, indulgent and with very few ingredients, check out below for most frequently asked questions, and you will be making shortbread successfully in no time.
If you are interested in the origin of these cookies, this is a great read. It gives the smoothest texture to the cookies also commercial icing sugar usually has corn flour which helps in binding the cookie dough However you can use, brown sugar, granulated or ground sugar but this might change the texture a bit.
Butter cookies are sweeter while shortbread is mildly sweet butter cookies usually have eggs in them while shortbread has none butter cookies are delicate and light and crisp while shortbread is more crumbly (that is why it is called “short” bread) and sandy texture (due to rice flour) Shortbread is amazing base for a lot of variations.
Dip in melted chocolate add zest of citrus fruit add in chocolate chips, raisins or other dry fruits and nuts tea, herbs or cocoa (replace some flour when using cocoa powder) It's best to roll shortbread dough between two wax or parchment paper or even plastic wrap for easier handling and no sticking.
If you don’t have rice flour, you can try my this recipe of easy shortbread cookies. If your dough gets too soft, try chilling it before rolling out or just add 1 or 2 teaspoons of flour.
Ideally you should not add any liquid, if it gets dry then you can bind a little with your hands and the warmth of your hands will melt butter and helps in binding. Beat butter and icing sugar until creamy.
Roll between two wax or parchment paper of about 9 inches diameter. Bake in a preheated oven at 325 F or about 12 minutes until just golden at the base.
Hopefully WalkersShortbread Cookies won’t derail my weight goals in the coming year. Prior to moving to the United States I usually made shortbread cookies with a recipe I adapted from Food Network’s show Barefoot Contest.
Now Every year we look forward to Thanksgiving not only because of family time which we love so much but because that’s around the time Costco Wholesale stocks up on this gigantic tin of decadent cookies that is WalkersShortbread Cookies. Now back to that Walkers Cookie Tin We had bought some during thanksgiving and even sent a few out as gifts.
Sometime in the beginning of December we went to buy a tin for Christmas and my goodness it was all gone, and it never came back ? There is this particular set of cookies in the collection that are melt in your mouth with sugar sprinkled all over it.
After all it’s Christmas and I think Shortbread is the official Christmas cookie at least in my home ? I read on the pack of the tin that the Walkers Family usually cut their shortbread fingers while warm from the oven. I decided to try that method today, and it made a difference with fewer cracks on my shortbread fingers.
I prefer a thicker cookie just like the ones in the shortbread tin we buy from Costco. Because of the use of confectioners sugar in this recipe, it is melted in the mouth and so delicious.
Because of the use of confectioners sugar this dough may be a bit too soft to roll out. Press dough evenly in a parchment paper lined cookie sheet.
Bake for 20 mins bring out of oven and slice into fingers. You have to give it a try it’s so easy to make that you would be wondering why you haven’t given it a go all year.
With a hand mixer or stand mixer, mix the butter and sugar till fluffy then Mix in the butter and vanilla flavor. Put back in the oven and allow baking for another 10 to 12 mins or until edges are golden brown.