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

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Mix together the butter and sugar, either by hand or using an electric hand whisk, until pale and smooth. Gently mix in the flour until completely incorporated (try not to work the flour too much or the biscuits will not be so crumbly). Using your hands, squeeze the mixture together into a ball of dough. (See tip for additional fillings.) 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,

The biscuit is crunchy indeed, but in my opinion, it is a tad too hard, and especially so if it is not eaten within few days.

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”). a b Clarkson, Janet (2015-04-01). "Shortcake". The Oxford Companion to Sugar and Sweets. Oxford University Press. p.1093. ISBN 978-0-19-931362-4. Be sure to measure flour correctly! All of my recipes are tested using the spoon and level method (more info through that link). Too much flour and cookie dough won’t hold together. Although my partner and I do not like ginger biscuits we have to say that these do taste great if you like them in general, the flavour is spot on, the ginger is not too strong but for us sadly it is as we are not used to that flavour combination (sweet chocolate with spicy ginger). The dark chocolate tastes amazing, similar to dark chocolate McVitties.

There are many different recipes and regional variations for shortbread. The following recipe uses rice flour to give a slightly grainy texture: Prepare shortbread dough. Beat butter until smooth and creamy. Add sugar and vanilla, and beat longer until light and fluffy. Add flour and salt and mix until dough comes together. It will be quite shaggy but hold together when pressed. Using a wooden spoon, beat the butter and caster sugar together until combined – the mixture doesn’t need to be light and fluffy. Add the flour and salt and work in with the wooden spoon, then use your hand to bring the mixture together. Shortbread has been attributed to Mary, Queen of Scots, who in the mid-16th century was said to be very fond of Petticoat Tails, a thin, crisp, buttery shortbread originally flavoured with caraway seeds. Use a sharp knife to slice cookie dough log into ¼-inch rounds. Place rounds on a sheet pan lined with parchment paper.Make these moreish shortbread biscuits using just three ingredients. They're wonderfully crumbly and go perfectly with a cup of tea for a mid-morning treat Traditionally Scottish shortbread is baked in either a rectangular or square slab and cut into fingers, as individual round biscuits, or in one large circle and cut into triangles. But you can cut them any shape you like and also use cookie stamps. I have and often use these cookie stamps, these ones, and these ones and love them all – excellent quality. Different oven temps:Your oven can run at a different temperature to mine and with such a short bake time overall, just a couple of degrees will change the length of bake time. 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. Shortbread is very simple, very easy to make and once you’ve made it yourself there will be no need to buy it again!

You can either buy caster sugar (it’s overpriced) or make you’re own, which is what I do. Super easy: Just put the sugar in a blender or coffee/spice grinder and pulse until it’s very fine. Once all the rounds are on the baking tray, use the tines of a fork to pierce holes into the top. This stops it bubbling up as much. You can make any pattern! 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.Store the shortbread in an airtight container for up to several weeks. Its flavor and texture improves over time.

Bake time:Use the recommended time in the recipe but my biggest tip is to go by sight. Buttery and 'short', or crisp. I like my shortbread soft and buttery so bake them the minimum time stated. But if you'd prefer yours on the crisper side then leave them in the oven for a couple of minutes longer.

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We’ll never say no a bit of home-made shortbread. And with so many lovely recipes on our blog, we’ll never run out of ways to enjoy it. Herbs: Mixing finely chopped herbs into the dough provides a subtle but herbaceous essence that is delightful. Herbs like rosemary, thyme, sage and lavender are my favourite. I’ve read a few claims that “traditional” Scottish shortbread is made with farola: “Scottish Shortbread is traditionally made with farola, a free-flowing cream coloured and fine granular powder or flour milled from durum wheat.” But the oldest recipes I’ve researched do not, so this “tradition” may be a later/more contemporary one. 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. [16] The "short-cake" mentioned in Shakespeare's play The Merry Wives of Windsor, first published in 1602, was a reference to the cookie-style of shortbread. [16]