Walker's Shortbread (2024)

FAQs

Walker's Shortbread? ›

It is only by baking in small batches that we can ensure that classic taste for which Walker's are famed. As it always has been, our shortbread is made using only four ingredients: flour, pure creamery butter, sugar and salt.

It is only by baking in small batches that we can ensure that classic taste for which Walker's are famed. As it always has been, our shortbread is made using only four ingredients: flour, pure creamery butter, sugar and salt.

Walker's Shortbread Ltd. (formerly Walkers) is a Scottish manufacturer of shortbread, biscuits, cookies, and crackers. The shortbread is baked in the Moray village of Aberlour, following a recipe developed by Joseph Walker in 1898.

Our Traditions:

For over 125 years we have prided ourselves in baking the highest quality products and original family recipes from our home in beautiful Speyside in the Scottish Highlands.

Traditional Scottish shortbread is a simple recipe made with sugar, butter, flour, and salt. Other shortbread styles will include leavening agents like baking powder and baking soda, which makes them crisp instead of crumbly like traditional Scottish shortbread.

And while we don't know what type of biscuits she preferred, we quite like to imagine that she adored shortbread for its buttery richness and simplicity. Regarding tea cakes, her former chef once said, “chocolate biscuit cake is Her Royal Majesty the Queen's favorite afternoon tea cake by far.”

Avoid making your shortbread too thick

This is much thicker than a roll-and-slice sugar cookie — or really any other popular type of cookie. If you keep your dough any thicker, you risk the dough coming out of the oven raw. If it's any thinner, the cookie will have a crispy texture with the snap of a graham cracker.

The custom of eating shortbread at New Year has its origins in the ancient pagan Yule Cakes which symbolised the sun. In Scotland it is still traditionally offered to “first footers” at New Year.

In British English, shortbread and shortcake were synonyms for several centuries, starting in the 1400s; both referred to the crisp, crumbly cookie-type baked good, rather than a softer cake.

WEIGHT AVERAGE 25g SHELF LIFE 38 WEEKS FROM DATE OF MANUFACTURE PACKAGING WRAPPED IN PRINTED FILM. WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamine); Butter (MILK): (31%); Sugar; Salt. SUITABLE FOR Vegetarians ALLERGENS Wheat gluten, milk, (made in a bakery that handles nuts & seeds).

What is the new name for shortbread? ›

Shortbread is now Trefoils®! they're ABC cookies? always called them trefoils!

Combining our Chocolate Chip Shortbread with rooibos tea makes for such a great pairing, even milk is jealous of it. Rooibos tea, an herbal tea with a sweet and slightly nutty taste, pairs incredibly well with the generous helpings of the dark-chocolate chips found in our Chocolate Chip Shortbread.

Biscuit vs Cookie

American cookies are baked desserts, often sweet, that range in texture and density. Hard or crisp cookies are called biscuits in the U.K. while the chewier dessert can be identified as a cookie.

The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour. The less you work the dough, the more crumbly and melt-in-your-mouth your shortbread cookies will be.

The high butter quantity in shortbread (one part sugar to two parts butter) gives it that delightfully crumbly feel. And also its name. This is because the old meaning of the world “short” reflects this crumbliness and so the name 'shortbread' stuck.

Why do you poke holes in shortbread? The holes allow the moisture to escape during baking and more even heat distribution. This helps dry out and crisp up the cookies.

The high butter quantity in shortbread (one part sugar to two parts butter) gives it that delightfully crumbly feel. And also its name. This is because the old meaning of the world “short” reflects this crumbliness and so the name 'shortbread' stuck.

Description. Nevis Bakery's all butter, melt-in-the-mouth shortbread biscuits topped with sweet, crunchy demerara sugar. Winning 3 Gold stars and best Scottish Speciality at the Great Taste Awards in 2009. Made in the shadow of Ben Nevis near Fort William.

Ingredients. Wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), butter (milk) (32%), sugar, salt.