Walkers Shortbread has always been a favorite cookie of mine. I remember when I was younger my mom would take us to this British shop where they sold chocolates, candies, cookies, and basically anything from the United Kingdom, and I would always make sure I got a shortbread cookie. They have this tender buttery texture that just melts in your mouth. It makes my mouth water. I decided it was time for me to try this cookie and the end result was wonderful. This cookie only has four ingredients and is quite simple to make. The main kitchen appliance you will need is a food processor to form that crumbly dough.
Ingredients: (makes 24 shortbread)
3 Cups all-purpose flour
3/4 Cup sugar
1/2 teaspoon salt
1 Cup unsalted butter, cut into cubes and chilled
Preheat oven to 350 degrees.
In a large food processor pulse together flour, sugar, and salt until well combined. Add cubed butter and whiz for about 1 minute or until dough is very sandy and starts to clump together.
In a 13 x 9 inch pan pour in dough and flatted evenly. Use the flat bottom of a glass to firmly press down the dough.
Score dough lightly with a knife. I make it 8 x 3. If you would like lightly pierce each shortbread with a fork.
Bake for 30 minutes or until lightly golden. Immediately out of the oven, cut the shortbread using the score you previously marked. Let shortbread cool completely and then remove from pan. They should easily break apart.