Really Perfect Shortbread

Really Perfect Shortbread

by Amber on January 29, 2011

When it comes to shortbread, I’m a purest. I don’t really pander to things IN shortbread other than butter, sugar, flour and salt. I don’t even like it dipped in chocolate! I’m weird, I know. But there’s just something reverent in those 4 ingredients that come together into a perfect, crisp, buttery biscuit that I would choose over a chocolate chip cookie every time. Something that shouldn’t really be messed with.

The standard by which I hold all shortbread to is Walker’s Shortbread, made in Scotland. This is where the recipe originated, and no one does it quite like them. For the past two years, I’ve been chasing that white rabbit, trying to replicate their recipe. I’m not there yet. I posted a pretty good try just after Big Summer Potluck, along with two other cookies that I took with me to that event.

Since then, I’ve done a lot of trial and error. I’ve looked at hundreds of shortbread recipes. I think I’m closer to Walker’s than ever before. So now I’m giving it to you. I want to know what you think of this recipe. I want to know what your sweetheart thinks of this recipe. Baked in a heart-shaped shortbread mold, it’s a perfect homemade gift for Valentine’s Day.

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