I have tried just about every shortbread recipe on the planet. I have made some that were decent, some that were flat out horrible and some that contained suspicious ingredients, like eggs. What I wanted was like Walker's...that amazing stuff in the tartan package? I finally found it.
Here's what I've found out in my nearly 9 year quest to find the perfect shortbread recipe: shortbread should contain only three ingredients: butter, flour and sugar. Shortbread is not hard to make, but it must be made with a wee bit of patience. Shortbread must be baked low enough and long enough to brown the butter. That's where the amazing flavor comes from. Do not be afraid to let your shortbread get nice and golden. This is good practice for figuring out your oven's quirks, because all ovens have them.
And you're welcome in advance. :)
Shortbread
1 cup granulated sugar
4 cups flour
1 pound (4 sticks) cold salted butter, no substitutes
~Preheat the oven to 325 degrees F.
~In a large mixing bowl, mix together the sugar and flour.
~Cut the cold butter into smaller pieces and add to the flour mixture.
~Cut in the butter with a pastry cutter or fork until you have a sandy mixture.
~Knead the mixture in the bowl until it comes together into a dough. It will start out crumbly, but it will turn into dough...be patient! This will take about 5-8 minutes.
~Knead until it just comes together. Crumble the dough into a 10x15 baking pan. Pat into the pan evenly.
~Prick the dough all over with a fork . Cut with a knife into fingers. (I make mine into 3 long rows and then divide into 1 inch sections)
~Dust the top with granulated sugar.
~Bake for 25-40 minutes, turning the pan halfway through baking. Ovens vary wildly, so watch your shortbread. Take it out when it is a rich golden brown.
~Cut through the shortbread fingers while hot. (If you want more sugar on top, feel free to dust your shortbread again with sugar, but do it while it's hot so it will stick.) Let cool completely in the pan.
~Store in an airtight container in a cool, dry place...if it lasts that long.
