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

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Gently roll the dough out to about 5mm/¼in thick (dust the work surface with a little flour if the dough sticks). Despite the endless citations linking Mary Queen of Scots with 'Petticoat tails', I cannot find any legitimate or authentic links with shortbread and its conception in Scotland. I think these are totally delicious, lots of firey ginger heat from the real ginger and smothered in high quality dark chocolate.

Crumbly, dense and rich, it's made with a generous amount of butter, which gives it its melt-in-the-mouth texture. Shortbread dough can also be frozen for a month or more (add another layer of plastic wrap or put in a ziplock bag). They have that soft buttery taste that is associated with shortbreads while not compromising on quality. Once the dough is rolled out use a floured, round cookie cutter (or whichever shape you have), press the cutter firmly down into the shortbread dough (Image 6). I can’t wait for you to dive headlong into this section showing you how to make butter shortbread cookies.

As my method creams the butter and sugar together, ensure the butter is at room temperature for maximum cream-ability! Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough. 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.

This helps the dough from bubbling up whilst baking and allows the steam to release, plus it gives it quite a traditional, signature look!Butter is undeniably the most important ingredient in shortbread, and one way to ensure that these cookies turn out their best is to use high quality butter. Icing sugar and caster sugar have similar weights for measurements so the higher sugar to flour ratio supplemented the dry ingredients it needed. Now that you have your shortbread dough nailed, you have the perfect base recipe to then be able to flavour your shortbread. Despite the enduring popular association, evidence for any connection between Mary and shortbread's origin is sparse. Cream the butter and icing sugar together, covering the bowl with a tea towel to begin with so that the icing sugar doesn’t fly everywhere.

To trouble shoot, either too much moisture was added through the butter or not enough flour was added making the dough too sticky. I'm a bit 'off' with dark chocolate at the min, but this is a decent chocolate, not the cheap oily sort. If you find this happens, then sprinkle a couple of drops of water onto the dough as you bring it together.You can also press the dough into an even layer in a lined or non-stick tin and score the top (using a round fluted tin and scoring into triangle pieces is another traditional shape). 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. I used my nutribullet to process granulated sugar into caster sugar, and they turned out just wonderful! The biscuits are often patterned before cooking, usually with the tines of a fork or with a springerle-type mold. Some people run a knife between each row of fork tines to make cutting the shortbread easier after it’s baked.