How to Make Walker's Scottish Shortbread Recipe at Home

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can reduce saturated fat.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar is often cheaper.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat adds fiber, while cake flour can be less expensive.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is often less expensive.

Preheat the oven to 350°F (180°C).

Grease an 8x8 inch pan using a paper butter wrapper and line it with parchment paper.

In a food processor, combine the all-purpose flour, granulated sugar, salt, and rolled oats.

Blend the mixture for about 45 seconds to 1 minute until the oats are fine but still slightly lumpy.

Add softened butter to the mixture and blend until it forms one dough clump.

Transfer the dough into the greased pan and flatten it out evenly using your hand or a spatula.

Score the dough into 16 pieces by cutting it into four squares and then halving those squares.

Prick the top of the dough with a fork to create decorative dots.

Bake in the preheated oven for 35 to 40 minutes until lightly golden brown.

Let the shortbread cool in the pan for 20 to 30 minutes before cutting along the scored lines.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens