Copycat Walkers Shortbread
Serves 24
Directions
- 1Cream the softened unsalted butter using an electric mixer.
- 2Add powdered sugar and beat until combined.
- 3Add vanilla extract and combine.
- 4Gradually add flour and salt while mixing until fully incorporated.
- 5Remove dough from the bowl, gently knead a few times on a surface until it forms a ball, and transfer to a greased 9 by 13 baking sheet lined with parchment paper.
- 6Press the dough into a rectangle and use a rolling pin or glass to shape it into an even layer in the pan.
- 7Bake in a preheated 325° oven.
- 8Remove from oven, slice the shortbread into rectangles while still warm, and poke holes along the top with a fork.
- 9Return to the oven, turn the oven off, and allow the shortbread to cool inside for one hour.
Ingredients
- 250 g unsalted butter, softened
- 90 g powdered sugar
- 1 tsp vanilla extract (optional)
- 300 g all-purpose flour
- 1/4 tsp salt
Equipment
electric mixerrubber spatulabaking sheetparchment paperrolling pinglassknifefork
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