We’re extremely excited to be sharing the Copycat Walkers Shortbread Cookies recipe and we know you will love it.
As a child, it was always in Moms Pantry and Nana’s too. A family favorite in the holidays, that delicious crumbly, buttery taste is a memory that is hard to forget. It was impossible to wait until Christmas Day!
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 Walkers Shortbread Recipe is perfect for gifts and Eugenie suggests dipping the ends in melted chocolate for an extra special touch. So, let’s take a look at what you are going to need.
Copycat Walkers Shortbread Ingredients
- 1 1/2 cups (185g) plain flour
- 1/3 cup (90g) white sugar
- 185g butter (1.5 cups)
Walkers Copycat Shortbread Video Tutorial
via Eugenie’s Kitchen, Youtube.
As promised, we are including the easy to follow video tutorial from Eugenie’s Kitchen and we highly recommend that you watch.
You are guaranteed to pick up some handy tips and tricks. Click Play above to watch now ^
3 Ingredient Copycat Walkers Shortbread Recipe
via Eugenie’s Kitchen
Cooking time 45 mins
Sift all-purpose flour, set aside. Add one cup of softened unsalted butter into a mixing bowl. Whisk together. Sift in one cup of confectionary sugar, whisk until fluffy.
Add in sifted flour and fold to combine. When the mixture looks like sand, transfer to clean work surface.
Knead gently and form a ball with the dough.
Wrap in cling wrap and chill in the fridge for one hour to relax the dough.
On a cookie tray roll until the dough is 1/2 inch thick.
Next, cut the dough with a pastry scraper. You can cut into rectangular lengths or wedges.
Pierce the cookies with a fork to prevent bubbling. This will also help them to bake more evenly.
Bake in oven 150C /300F for 45 minutes or until golden.
Remove from the oven and cut the cookies again.
Allow to cool prior to serving.
As mentioned earlier, they taste great on their own or with the ends dipped in melted chocolate for a special touch.