Walkers Shortbread
Recreate the buttery, crumbly taste of Scotland with Walkers-inspired shortbread. Discover authentic copycat recipes and classic teatime favourites.
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Why you’ll love it
Walkers Shortbread is a Scottish classic known for its crumbly texture, rich butter flavour, and golden colour. This homemade version recreates that signature melt-in-the-mouth feel using only three core ingredients — butter, sugar, and flour. Perfect for tea time or gifting, these biscuits are crisp at the edges and tender inside, just like the ones from the Highlands.
About the original
Walkers Shortbread is a proud symbol of Scottish baking tradition, founded in 1898 in the village of Aberlour by Joseph Walker. What began as a small family bakery has grown into a globally recognised brand, known for its dedication to simple, high-quality ingredients and time-honoured methods.
The signature all-butter shortbread, still baked in the Highlands, captures the essence of Scotland’s heritage — rich, comforting, and unmistakably authentic. Each biscuit reflects over a century of craftsmanship, with the same golden colour and delicate crumb that made Walkers famous.
Today, Walkers remains family-owned and continues to uphold its reputation for quality, exporting its classic shortbread and festive tins around the world. For home bakers, recreating that perfect buttery texture offers a small taste of Scotland’s tradition in every bite.
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Ingredients
- 250 g Unsalted butter — High-quality works best
- 125 g Caster sugar
- 250 g Plain flour — Sifted for light texture
- 50 g Cornflour — Optional but recommended for extra tenderness
- 1 pinch Salt — Balances sweetness
Method
Preheat Oven
Set your oven to 170°C (150°C fan). Line a baking tray with parchment paperCream Butter and Sugar
In a large bowl, beat the butter and sugar together until pale and creamy.Add Dry Ingredients
Sift in the flour, cornflour, and salt. Mix gently until a soft dough forms.Shape the Dough
Roll out to about 1 cm thick and cut into rectangles or rounds. Prick with a fork.Chill and Bake
Chill the shaped dough for 10 minutes, then bake for 20–25 minutes until pale golden.Cool and Serve
Cool on the tray for 5 minutes before transferring to a rack. Dust with sugar if desired.
Tips & Variations
- Add ½ tsp vanilla extract for a sweeter aroma.
- For festive shortbread, dip ends in melted dark chocolate.
- Replace 25 g of the flour with rice flour for an extra crumbly Scottish texture. Rice flour has a finer, more powdery consistency than wheat flour and lacks gluten, which means it reduces the dough’s elasticity.
FAQs
- Can I use salted butter?
- Yes, but skip the added pinch of salt.
- Why chill the dough before baking?
- It helps the biscuits keep their shape and enhances flakiness.
- How long does shortbread last?
- Store in an airtight tin for up to 2 weeks.
Nutrition (per serving)
| Calories | 210 kcal |
|---|---|
| Protein | 2 g |
| Fat | 13 g |
| Carbs | 22 g |
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