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Homemade Walker's Scottish Shortbread Cookies Recipe
My homemade Walker's Scottish Shortbread recipe is made with oats, giving you the perfectly crumbly cookie to go along with your cuppa!
👥 16 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- food processor
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and line an 8-inch (20-cm) square baking pan with parchment paper, allowing the paper to overhang on two sides. Set aside.
2
In the bowl of a food processor, add the flour, oats, granulated sugar, and salt and process for about ⏱️ 15 seconds until the oats are finely ground.
3
Add the butter and pulse until the mixture just comes together.
4
Transfer to the prepared baking pan and press the dough into an even layer.
5
Score the dough into 16 rectangles, and then, with a wooden skewer, poke holes all over the cookies.
6
Bake for ⏱️ 35-40 minutes, until pale golden brown.
7
Remove from the oven and let cool for a few minutes, then carefully use the parchment paper to gently lift the shortbread out of the pan. Cut the score marks all the way through, then let cool completely.
8
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.
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