The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 7, 2009
Bake for 20 min, check for done-ness. Let cool COMPLETELY before cutting- minimizes crumbles. GREAT shortbread!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 25, 2009
I didn't have white flour so I used whole wheat flour and it still came out delicious and buttery. I baked it for about 15 minutes, but it was still kind of soft. Next time I will bake it a little longer so it is crispier on the outside. This recipe is definitley a keeper.
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Cooking Level: Intermediate

Living In: Woodbridge, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 23, 2009
I used 100% whole wheat flour and unrefined sugar and it was excellent. Thanks for a great recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 10, 2009
These are so easy and delicious! I usually make them in a 9" round pan, and bake at 300F for about 32 minutes. My favorite quick cookie!
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Cooking Level: Expert

Home Town: Marshall, Michigan, USA
Living In: Perrysburg, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 1, 2009
This recipe is delicious! The shortbread has a delicate, buttery texture that is divine! Since the recipe didn't say how long to bake it, I looked at a few other similar recipes and ended up baking it for 30 minutes. I also used a 9 inch, deep dish pie pan. It turned out perfectly! We topped it with ice cream and fresh strawberries from our garden!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 7, 2009
Wonderful! I took reviewers advice and baked at 300 for 30 minutes.
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Cooking Level: Intermediate

Home Town: Romeo, Michigan, USA
Living In: Sylvania, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: May 3, 2009
Well I've never really tasted traditional or non-store bought shortbread and this was a great way to take my first taste. At first I was relunctant to bake it because it seemed to simple to be good! I must say like the other reviewers it was a little 'cakey'. But I don't think I baked it long enough anyway (only 8 minutes!) I also added 1/4 teaspoon vanilla extract and 1/4 almond extract which added a extra kick!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 27, 2009
These do taste just like Walker's Shortbread! I followed a couple of extra tips posted, I added about 1 tsp of cornstarch which gave the shortbread more of a crunch/crumble texture than a cakey one and I added about a 1/2 tsp of almond extract. Yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 22, 2009
I thought it was delicious, and I love the soft texture! Replacing 1 TB of butter with applesauce added sweetness and made me feel less unhealthy. Wonder if more of a repalacement would work?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 21, 2009
Made this recipe and have to say it is the best i've tasted and i'm scottish!Buttery and melt in the mouth
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Cooking Level: Intermediate

Living In: Kirkcaldy, Fife, Scotland, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 13, 2009
First time I made this it did not turn out great - I realized the cheap unsalted butter that had been in my fridge for a couple weeks was the problem. I made this again today, with high quality salted butter (local HOPE creamery) and it turned out wonderful! With so few ingredients, use the best stuff you can. It was also a bit thick (I used a 9 inch square pan) so I held back half a cup or so of ready dough and it came out with better texture. I will bake the leftover dough as a couple cookies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 6, 2009
This recipe was perfect, so simple to make and my husband loved it. It went down a treat, a definite keeper :) Thank you
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Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 1, 2009
I was born and raised in Dublin, Ireland and have grown up eating Walkers Shortbread. When family come to visit they always bring walkers with them, I've told them to save their money! This recipe was so cheap and easy to make and the flavour is close enough for me.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 27, 2009
Way too much butter, made very greasy, wet cookies that were too chewy. Sorry. Not a favorite.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 20, 2009
LOVED IT!!! Other reviews were right about being skeptical since its too easy. Very easy but it taste delicious!!! (I used margarine instead of butter...turned out great)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 9, 2009
Really easy and delicious!
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MIA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 9, 2009
I was a little skeptical, because the recipe seemed almost too easy. I had been looking for a Scottish shortbread recipe to make at home. I followed the recipe exactly, and it came out perfectly. SO DELICIOUS and buttery. After reading other reviews, I did let it sit out for about 15 minutes before I attempted to cut it and it was not crumbly. I cut them into little kit-kat size bars and they held there shape fine. If you like Walker's shortbread, this is the recipe for you. Yummy.
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Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 3, 2009
made just like recipe said and it was wonderful. I didn't have a 9x9 pan just a 8x8 but it worked fine. Texture was soft and wasn't crumbly. Can't wait to make again.
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 2, 2009
I thought this recipe excellent; I did add a little cinnamon to it though, just to make it a little different; I also replaced a small amount of the white sugar with a bit of brown sugar. Lovely recipe! mjoint u.k.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 22, 2009
Delivers what was promised! A delightful buttery shortbread cookie! Texture was not as "crumbly" as other shortbreads but the taste was fantastic! My husband, who is not usually a fan of shortbread couldn't keep his hands off! Will make again.
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