Homemade Walkers Scottish Shortbread Cookies Recipe

Prep Time: 10 mins

Cook Time: 35 mins

Servings: 16 cookies

Author: Gemma Stafford

Ingredients

1½ cups (7½ oz/213 g) all-purpose flour
1 cup (3 oz/85 g) old-fashioned rolled oats
¼ cup (2 oz/57 g) granulated sugar
¼ teaspoon salt
1 cup (8 oz/225 g) butter, softened

Instructions

Preheat the oven to 350°F (180°C) and line an 8-inch (20-cm) square baking pan with parchment paper, allowing the paper to overhang on two sides. Set aside.
In the bowl of a food processor, add the flour, oats, granulated sugar, and salt and process for about 15 seconds until the oats are finely ground.
Add the butter and pulse until the mixture just comes together.
Transfer to the prepared baking pan and press the dough into an even layer.
Score the dough into 16 rectangles, and then, with a wooden skewer, poke holes all over the cookies.
Bake for 35-40 minutes, until pale golden brown.
Remove from the oven and let cool for a few minutes, then carefully use the parchment paper to gently lift the shortbread out of the pan. Cut the score marks all the way through, then let cool completely.

Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.

Cookie Mix In A Jar

Prep Time: 20 Minutes minutes

Cook Time: 10 Minutes minutes

Servings: 1 Mason jar which makes approximately 20 cookies

Author: Allison - Celebrating Sweets

Ingredients

1⅔ cups all purpose flour spooned into the measuring cup and leveled
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1⅓ cups M&M's and/or chocolate chips see note
⅓ cup light brown sugar firmly packed
½ cup granulated sugar
1-quart Mason jar

Instructions

Assembling jars:

Combine flour, baking powder, baking soda, and salt in a small bowl. Pour into the bottom of a 1-quart mason jar (I roll up a paper plate to use as a funnel). After this you can layer the remaining ingredients however you'd like. Top the flour mixture with granulated sugar, followed by 1 cup of M&M's/chocolate chips, brown sugar, and the remaining ⅓ cup M&M's/chocolate chips. Be sure to spoon the ingredients in gently so they stay layered. Seal with the lid and decorate with ribbon and/or fabric (see note).

Recipe to include with the jar:

In a large bowl, whisk ½ cup of melted and cooled unsalted butter, 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract. Add the contents of the jar and gently stir with a wooden spoon or rubber spatula until combined. Place in the refrigerator for 30 minutes.

Scoop 2-tablespoon portions of dough. Place the dough balls onto parchment lined baking sheets and bake at 350°F for 9-11 minutes, until the edges are set and the centers of the cookies are slightly underdone. Place baking sheets on racks and cool completely. Tip: For prettier cookies, use the back of a spoon to shape the edges of the cookies when they come out of the oven.