Walkers Shortbread Mini Rounds, Traditional Pure Butter Scottish Recipe, 11g (Pack of 200)

Product Information

Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour. Shortbread does not contain any leavening, such as baking powder or baking soda. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and some Scottish brands are exported around the world. Rinsky, Glenn (2009). The pastry chef's companion: a comprehensive resource guide for the baking and pastry professional. Laura Halpin Rinsky. Hoboken, N.J.: John Wiley & Sons. p.257. ISBN 978-0-470-00955-0. OCLC 173182689. Flour ( Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Vegetable Margarine (Sustainable Palm Oil, Rapeseed Oil, Water, Salt, Natural Flavouring), Sugar, Maize Starch, Salted Butter (Butter ( Milk), Salt), Salt. a b c d e Mariani, John F. (2014-02-04). Encyclopedia of American Food and Drink. Bloomsbury Publishing USA. p.1034. ISBN 978-1-62040-161-3.

The bites themselves are very cheesy, too much for me. However, the two cheese eaters of the family find these really nice and more-ish. A box disappeared before my eyes while writing this review. No, though if you don’t want to soften your butter, you should rub the butter into the other ingredients instead of mixing it into the sugar. Teas: Earl Grey tea has to be my favourite to add to the dough, but others might include English breakfast, mint tea, or camomile. (Use crushed-up tea leaves rather than hot water and the leaves.) Both work, it depends what you want to achieve. When using a biscuit cutter you always cut the dough before baking (and in this recipe the dough is cut into rectangles first), but there will always be a little spreading as the dough cooks. It can be hard to know when shortbread is baked through. Not baked for long enough and it's wet and claggy, too long and it's dry and crisp.At the start of mixing, it can look like the dough is too dry and will never come together. Be patient and keep the mixer going on low. The flour basically has to start to become coated with the moisture of the creamed butter and sugar. It can take a minute for this to happen. There are two theories regarding the name of these biscuits. It has been suggested that the name “petticoat tail” may be a corruption of the French petites gatelles (“little cakes”).

Challenge Butter— you can use unsalted or salted, but I prefer the additional flavor from salted butter Sugar - Granulated or caster sugar is used. The recipe states granulated as it's more mainstream, but I personally go for caster sugar every time as it dissolves better into the butter. Since we didn't like them my partner took these biscuits to work and her colleagues agreed that these were the best ginger biscuits they tried and that they loved them, so I am just relaying the information.

Hi Sammy- sorry to hear that- not sure why that is as I or others haven't had that problem. If you press the print button, the recipe card will open on a new tab ready to print - even though you aren't printing, you'll be able to see the ingredients and method with no ads. Hope this helps, If using a stand mixer, use the paddle attachment as that’s the best tool for creaming butter and sugar. Shortbread is as basic and simple as a cookie (biscuit) can get. But it’s also divinely delicious. And for that reason shortbread has been a favorite throughout the UK for hundreds of years.