Scottish Shortbread All Butter Just like Walkers! @HYSapientia 24 L Air fryer

Today, I’m making one of the world's classic biscuits all the way from bonny Scotland - I’m making Scottish Shortbread All Butter Just like Walkers!
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👇 RECIPE BELOW
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Don't forget that with all recipes, YOU have to taste along the way - all recipes may need adjusting to your tastes. All recipes are full working; as a base, they are great - tailored to your taste. Hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients
600g A. P Flour
400g unsalted butter
200g caster sugar
A pinch of salt - HOW BIG UP TO YOU - SALT TO TASTE -
NOTE:!!!!!!!!!!!!!!!! Using salt
Cooking with salt is not inherently bad for you, but it becomes a concern when consumed in excess. Salt, or sodium chloride, is essential for bodily functions such as nerve transmission, muscle contraction, and fluid balance. However, excessive salt intake is linked to health issues like high blood pressure, heart disease, stroke, and kidney disease.
Many people are cautious about salt intake due to its prevalence in many diets, particularly in processed and restaurant foods. As a result, according to the American Heart Association, most people consume much more than the recommended daily limit of sodium, which is less than 2,300 milligrams per day. Some guidelines even recommend a lower limit of 1,500 milligrams for certain populations.
The recommended daily sodium intake, 2,300 milligrams, is equivalent to 1 teaspoon of table salt.
Unless you eat the whole tray of biscuits in one go, the salt levels DO NOT exceed any recommended intake levels - most sensible people will only consume a couple of biscuits.
Hope this alleviates all the whining minnies and flippant comments about salt - a PINCH of salt to your taste!
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Pre-heat the oven more so for a conventional oven
Bake in an air fryer 140 degrees C 45 mins
Normal oven 160 - 170 C 45 mins
The tray used from the air fryer - 30 x 25 x 2 cm
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[@fgangat5080]

This recipe looks like the real deal... The color, the thickness of the baked biscuits and the whole process is so simple yet so appealing... Best recipe for shortbread... Thank u❤

[@BackyardChef]

Thank you. Best, Rik

[@sharminikamaragoda2976]

Looks amazing, shall definitely try it out , and hope it will turn out as good as yours Cheff.❤

[@BackyardChef]

It will. Best, Rik

[@paulinaansah6704]

Can I use margarine if I don't have butter or I need to add some powdered milk since butter contains some milk but margarine doesn't???

[@paulinaansah6704]

Can I use margarine if I don't have butter or I need to add some powdered milk since butter contains some milk but margarine doesn't???

[@m.peterson6149]

When I was about ten or eleven, an old Scottish woman (who by the way used to drink vodka while visiting and called it “holy water”, gave name her cherished recipe for short bread and taught me how to make it. I was in 4-H cooking and she thought I should use her shortbread recipe for my fair entry. I did and it went so far as to win first place at the local fair and first place at the state fair. Now at 69, I still carry on her legacy for shortbread and give her full credit for it when I make it.

[@elaineporter182]

Can we have the recipe? Please

[@cynthiacannon4424]

Are you willing to share recipe? His looks great as well.

[@hakimkim8447]

Can you kindly share her recipe?

[@gopro7164]

Please

[@m.peterson6149]

@@gopro7164 honestly…. It is the same recipe he used.

[@darnstewart]

1 Part sugar, 2 parts butter, 3 parts flour. Making 6 parts in all. That really is a simple recipe, cheers Rik.

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@kellikelli4413]

Or, the 1,2,3 method : 1 c Butter 2 c Sugar 3 c Flour

[@thomaseland3136]

Parts by weight not volume

[@darnstewart]

@thomaseland3136 An important distinction. I'm not a fan of volumetric measurement. My default setting is weight.

[@BackyardChef]

@@darnstewart Thank you. Best, Rik

[@sassykitty292]

That was one hell of a pinch of salt!! LOL You're my kind of chef! 😁❤

[@flyushkifly]

same! 😅@@TH-bx9qb

[@ime7918]

😁

[@jahbulonjaja191]

more like a punch of salt - damn even a mike tyson type punch of salt😆

[@AlanJohnPeach]

@@TH-bx9qb I mean, have you seen the volume of the other ingredients?

[@michaelvilleneuve194]

A pinch or maybe a tablespoon lol. OMG!

[@1wildwackywoman]

That look like a whole lot more than a pinch of salt 🤣🤣🤣

[@BackyardChef]

Big hand - Best, Rik

[@mstraction]

Looked like a Tablespoon of salt...I think a pinch is supposed to be like 1/8 tsp...but it is unsalted butter and there is usually 1/4 tsp of salt in 4 oz of salted butter...but looks like it would be too salty.

[@BackyardChef]

You know cooking is about tailoring, adjusting to taste - that's what you should do just tailor it to your own needs. Best, Rik

[@thomasbrown514]

What size oven tin do you use Thanks

[@BackyardChef]

its the tin that comes with the oven - 30 x 25 x 2 cm. Best, Rik

[@MBerry-zz7sd]

I love, love ,love Shortbread! I did not know it is made of only 3 ingredients! Thank you for sharing your recipe!

[@jerryodell1168]

The Scot ancestors knew what they were doing with flour, sugar, and butter. I remember when I was a kid and tasted shortbread made by my Mother. It was pure pleasure. Pared with a large glass of cold milk made the snack time a calming moment for us energetic kids.

[@BackyardChef]

Agreed! Thanks for sharing, Jerry. Best, Rik

[@annawatson9477]

12 oz plain flour, 8 oz butter, 4 oz sugar. is the recipe I learnt at schoool many years ago.

[@carolcurtis1573]

Same ratio as this recipe

[@romystumpy1197]

Oh yes memories

[@LAnderson-gj7pe]

The 2, 4, 6 method. The best!. No need for salt either!

[@cjanderson768]

My grandmother always taught me that when you’re mixing it out you keep adding flour until you see the dough crack then you know he will have the perfect amount

[@nicoledefreitas2498]

This is a very helpful tip. Thank you😊

[@bennyonoja856]

This is the real deal chef. Thanks for the recipe. I tried it using the ratios as explained, and my shortbread was out of this world. I was so proud of myself 😂. Thanks to you

[@BackyardChef]

You are very welcome. There is no BS cooking on my channel. Best, Rik

[@anntrope491]

Thank you for this shortbread tutorial,& demystifying the process… these are the best little sweets !!💕

[@BackyardChef]

Thank you. Best, Rik

[@BigHenFor]

Rik, just listening to you I get the impression that you are a trained professional, who has cooked over the world, and taught many people to join your profession. Even the way you format your recipes reminds of of how pro chefs used to create their notebooks. Furthermore, I find your recipe descriptions to enjoyable as well. You're not just helping people get their nostalgia kick. You're quietly telling them about what it was like in the very tough Good Old Days. You have the makings of a storyteller about you, and focusing those around a recipe gives us something more than just food. Just my 2 cents.

[@BackyardChef]

Wow! You have a clear vision and thank you for sharing! Let's not make it all complicated is my way. Folks need to cook - times are changing full circle - there could be shortages and if folks have confidence they can make a good meal from various ingredients. Its not all posh nosh - its about enjoying what we have. You my friend are amazing! Best, Rik

[@gustavmeyrink_2.0]

There is a very nice German version of this called 'Heidesand'. The major difference is that in the German version you would melt and brown the butter making beurre noisette as the French call it before making the dough. Otherwise it is pretty much the same but you can add some vanilla essence as well. Traditionally you would shape the dough into a thick sausage, refrigerate overnight and cut it into rounds before baking.

[@BackyardChef]

Thanks for sharing - it sounds absolutely amazing. Best, rik

[@gustavmeyrink_2.0]

@@BackyardChef They are very, very nice indeed. The browned butter adds a nutty depth to the flavour but they are also scarily expensive if you buy them from a bakery. I might start making some tonight as I am salivating thinking of them. ;) PS: German bakeries are on a different level! If you got some spare time google images of them and be amazed but what would expect from a country that has well over 1200 different types of bread!

[@catherinecrawford2289]

In America, browned butter. Delicious in every way.

[@kraftwerk974]

In Brittany there's the same delicious recipe. Thank you 👋

[@SimonCoates]

Gustav, that's sounds like a great idea, I'll give it a try. Thanks for sharing.

[@Caitja]

It isn’t Christmas until I have Walker’s Shortbread. I’ve always wanted to make ‘their’ recipe for shortbread. Thank you.

[@MichaelClark-bd2sw]

Yesterday I saw this video. Later that night I made a batch, I didn’t have a deep enough pan so I overcooked them a bit, but I tried again today and baked them for a shorter amount of time and they came out amazing! Such an easy recipe I already have it memorized!

[@BackyardChef]

Cheers Michael - yes nothing hard on my channel - I like folks to be able to make with their hard earned money. I have had a telling off as usual - eating too many with a cup of tea or a mug of coffee. I won't be making any for a month then I will sneak some made. Best, Rik

[@pammckenzie9738]

​@@BackyardChefso many shortbread recipes but this is the best I have seen, nice and easy to remember, thank you so much xx

[@BackyardChef]

Thank you Pam. Best, Rik

[@doreenrogers8332]

Hi! Sounds like a great recipe! If You did add the cornflour, how much would you add to this recipe? Thank you!

[@katioconnor5295]

Shortbread biscuits and pound cake, 2 old school classics, thanks for the 1,2,3 ratio on the shortbread... well done! From an old school American 😊

[@BackyardChef]

Thank you Kati. Best, Rik

[@barbram8001]

​...Do you have a pound cake recipe, that you can share? Thank you, for your shortbread recipe. ❤

[@Aaalllyyysssaaaaa]

Brought back happy memories of my Grandma teaching me to make non Scottish shortbread. You use freezing cold rock hard butter out of the fridge, no touching the dough with your fingers because your fingers are warm and it will no longer be rock hard butter out of the fridge, no metal utensils because the metal will conduct heat from your sweaty fingers and compromise the rock hardness of the butter, no electric mixers because they are for weaklings and shortbread knows when it was made too easily and it doesn't turn out good, only wooden spoons can be used to brute force clobber the rock hard butter into the flour using the power of the great depression, biceps, and grit. They are really good

[@UTleochi]

😂 that was adorably funny!

[@lorraine5083]

😂😂😂😂

[@abenaahema]

😂 I agree, that was a funny rendition!

[@hibiscusflower5911]

why dont you want to melt the butter, how would the results be different than the video?

[@Aaalllyyysssaaaaa]

@@hibiscusflower5911 It was a different type of shortbread for sure, and I think the reasoning was that if the butter doesn't fully melt and absorb into the flour, then the flour won't get tough, and the little tiny grains of butter will melt and flow out of the cookie when it's in the oven, and that will leave a super light beautiful structure. Basically it makes it so when you bite into it there's flakey light layers in the cookie and it's super delicate. They really melt in your mouth.

[@Iranda_]

OMG!!!!! I made them and it is the yummiest pastry I have ever done. It's hard to resist eating it while still hot (and soft! Surprise!) They harden as they cool down. I will never buy any cookies (or biscuits) again, I will keep baking these little addictive SOBs. OMG, can't stop eating them.

[@BackyardChef]

Thank you for sharing. Watch you don't over eat. Best, Rik

[@MamikeMamike-mw8zc]

Lovely of you easy anf simple

[@BackyardChef]

Thank you. Best, Rik

[@adenikeoriowo5260]

This is amazing,an old papa teaching how to make a delicious short bread, fantastic

[@BackyardChef]

Thank you. Best, Rik

[@Kristiansand808]

That IS a beautiful shortbread biscuit, looks really good!

[@susanneoerke4704]

Oh, my Goodness….. Jumping into my Kitchen Right, Now❤

[@BackyardChef]

Thank you. Best, Rik

[@user-zt2rc2dq3o]

Looks delicious! With a rich cup of tea I'll be in heaven. Lol❤

[@BackyardChef]

Agree there. Best, Rik

[@easybreezey]

Brilliant - home made shortbread - love it 😊

[@BackyardChef]

Thank you. Best, Rik

[@singer0172]

I've just watched your video with the kids at our school and we've decided that these will be our christmas cookies for our local charity christmas market. We wanted to do something different this year (so not the usual German cookies). Thanks for the inspiration!

[@sirroy3693]

Hola Rik, the air fry oven arrived today and the very first cooking was your short bread. Oh my a taste of heaven! Thank you.

[@BackyardChef]

Nice one - Best, Rik

[@htuckey]

My wife used to make a "Scotch Shortbread" using oatmeal instead of flour. I loved it! But I think I'll try this one, too!

[@BackyardChef]

Thank you. Best, Rik

[@annedavis6090]

mom was a Scot, a Stirling.. growing up she made shortbread for her father and then later for my dad.. thanks for the authentic recipe.

[@BackyardChef]

Thanks for sharing!! Best, Rik

[@jazztryppyn8445]

I go 1, 2, 3 - 1 portion of sugar, 2 portions of butter, 3 portions of flour. Easy. Been making these for over 10 years now.

[@harbourdogNL]

Yes, that's what he said.

[@Ravenswalk]

Been making Shortbread like this for years my Canadian friends love it I sometime add vanilla or almond extract it’s really lovely with the almond extract.

[@BackyardChef]

Yes vanilla is a way to go. Best, Rik

[@pelqel9893]

I was thinking of adding minced, crystallised ginger or citrus peel.

[@gaiagoddess8009]

How have I never made this before??? I've followed you for over a year! This is WONDERFUL! My first words...."OMG!" YUMMMM!

[@BackyardChef]

Perfect! Thanks for sharing. Thank you. Best, Rik

[@heathhand2424]

Thank you, I won’t be buying them anymore. Just made my first batch and all I can say is yummy. 🤤

[@Martinwhynot]

This is the EXACT recipe my mum always uses. She has queues for her shortbread! She also mixes using only 1 hand, to stop the mixture getting too hot. Love it!

[@BackyardChef]

Cheers Martin - its defo an Old school recipe Ive been making it for years - the trouble is I eat too much with coffee's Best, Rik

[@roseberger3065]

how much flour

[@fishfootface]

Love the one hand tip. Makes sense, thanks.

[@momrodrigues5365]

​@@BackyardChef] shorts? Mm? Mm 11:29 😮⁷

[@GuesswhoBR549]

OMG my diet just got ruined cause Im making these, and Im going to eat them, Then a salad then 10 pounds of green beans and 2 packs of laxatives that should take care of it.

[@ginniemcgovern5112]

Too funny. I'm going to low carb it. If I don't, I'll eat the whole tray!

[@jonhilderbrand4615]

I'm 63 years old, and @6:58, just for a moment, I was transported back to my kindergarten days learning how to write and spell, because our teacher, Mrs. Worrell, used a contraption that held 4-5 pieces of chalk at one time to make a letter size guide on the blackboard! Very nice recipe, too! Looks fun to make.

[@BackyardChef]

Memories are the best. p.s. you have only a year ahead on me.Best, Rik

[@miriamobengpomaah1920]

Just loved it, now I can peacefully start my pastries business by using this recipe.. thank you for sharing 🥰😍

[@HenryDust]

Don't forget to add a pitch of salt😂

[@XavierAndFriendsOfficalChannel]

Looks like they would melt in your mouth. 🤤😋 My grandma made the best shortbread I’ve ever had. I am sure this is how she made them. Thank you… I am going to try this over the weekend…and will make a batch with half the butter melted and browned, for extra nutty flavour. …but I will do a batch of ‘normal’ shortbread, because there’s nothing like sweet childhood memories! Blessings from Australia. Jen. ❤️🙏❤️🇦🇺❤️

[@BackyardChef]

Thank you, Jen, Grandma's recipes are always the best. Best, Rik

[@wilmahawk5281]

This is really good always loved shortbread now I can try it thank you but this looks so delicious 😋😋🎉 thanks from Cape town South Africa

[@cs_fl5048]

OK...I have to try this. I love Walker's. My kids (grown up with kids of their own now) still give me Walker's for Christmas and birthday. It's a tradition...they know how much I love it.

[@BackyardChef]

Thank you. Best, Rik

[@priscillajoseph765]

Rik, since I've been watching your videos, I must say there has never been any disappointment. I love it all.

[@BackyardChef]

Thank you. Best, Rik

[@fastquickrecipes3953]

Have always looked up for a recipe for shortbread 😮 but not satisfied with ones i found..but yours is the one that is pure delight and classic …yummy thank you so much 😊

[@ThatsMrGat]

MUCH LOVE FROM THE STATES!! harrr me brother that's a fine culinary tradition there, executed with a rare mastery. how fine in color and crumb, we are bettered by your having shared this, dear friend

[@BackyardChef]

Loved reading this! Best, Rik

[@susankarma173]

Exact same recipe my mom used. My favorite. Sometimes we would store them in an airtight container for a few weeks, she said it enhances the flavor.

[@hibiscusflower5911]

how does it change? in the fridge '?

[@susankarma173]

@@hibiscusflower5911 No room temperature, it intensifies the flavor. Martha Stewart does too.

[@hibiscusflower5911]

thank you! What kind of butter do you use? apparently in Canada we have some weak butter@@susankarma173

[@hollyr.2846]

Another winner. They look better than delicious. Yes, I could eat the whole tray of them...not all in one day 😄...maybe two. The tip for remembering quantities is invaluable, thank you. No more packaged shortbread for me. I will also make it this Christmas as extra presents wrapped in cellophane and ribbons. Nothing nicer. Thanks for showcasing the best recipes without fuss. 5⭐

[@BackyardChef]

Thanks for sharing. Thank you. Best, Rik

[@DutchJoan]

1-2-3 dough makes for the best biscuits. Absolutely delicious.

[@BackyardChef]

Thank you. Best, Rik

[@wickedways1291]

Hello from Maine, USA. I loved your video and thank you for sharing with us. I am definitely baking these.

[@BackyardChef]

Hello, thank you for joining us here. Best, Rik

[@MrWLJ71]

Brilliant, love the rawness of the delivery and the presentation method! Thank you for taking the time to create, keep up the good work!

[@lsalomel]

Thank you very much; I will definitely be making this recipe as these are my favourite cookies! :)

[@BackyardChef]

Thank you. Best, Rik

[@wendymcclean3182]

Thank you for this wonderful recipe, “Backyard Chef”.

[@BackyardChef]

Thank you. Best, Rik

[@marymarsh7633]

Shortbread Recipe 400 gms butter room temp 200 gms sugar 600 gms flour Pinch of salt Hand mix until forms a crumbly ball that stays together Line pan with parchment paper Spread dough out in pan Push dough into corners til level Make score lines in pastry 🥮 Add fork holes in each cookie Bake in oven 140 C X 45 minutes

[@zeejah]

Thanks❤

[@norfariezah9702]

Thanks

[@gtennier]

Thanks for this summary.

[@helenascott389]

Thanks for recipe. This bloke is sooooo rude in comments to people. Turning off now. Thanks again.

[@lilianhaggland2031]

Thank you

[@Curlyblonde]

Luckily I generously donated my gallbladder to science quite a few years ago, so can enjoy that buttery shortbread with impunity. My biological calorie counter was hidden in my donated gallbladder, so the lab unexpectedly received a bonus 2 for 1 deal. Now calories are irrelevant to me. YUM! Thank you Rik for simplifying the recipe and making it easy to remember.

[@BackyardChef]

Thank you. Best, Rik

[@cecileroy557]

I love the word "squiggy"! It's perfect. How come I never heard it before!!! 😉

[@AA-ud5eb]

Just made these shortbread cookies , and are so delicious. Thanks Chef. Will be surely trying more of your recipes

[@BackyardChef]

Thank you. Best, Rik

[@jhuds2557]

Rik, I finally tried this recipe and all I can say is Wow! My wife loved it! It tastes just as good as Walker's and is so simple to make. I had been looking at larger air fryers, and seeing the performance of yours led me to purchase one just like it. This was the first cook in my new air fryer and you didn't lead wrong on the fryer either! Thank you for all you do on here!!!

[@BackyardChef]

Great to hear! Thank you. Best, Rik

[@natsarimlife9508]

Thank you looking forward to trying this as sea level

[@priscillajoseph765]

This is one of my family's favourite. Excrlldnt with a hot cuppa fira nice break!

[@BackyardChef]

Thank you. Best, Rik

[@pussycat2017]

They look better than Walkers! Warm and straight out of the oven! Yummy, yummy, yummy! 😉😍😛

[@BackyardChef]

Thank you. Best, Rik

[@HRHBoof]

Oh my goodness. That looks absolutely perfect! Shortbread cookies are my favorite, too. Thank you for sharing your tips and recipe. Mmmmmmmm I can't WAIT to make some.

[@Hedgehogsinthemist123]

I know there are lots of different versions, but I roll my dough out thinner and use a round biscuit cutter. I also add some dry ginger, so it's a ginger shortbread.

[@LynnayaLorie]

Scotch shortbread and lemon curd is so good

[@BackyardChef]

Lovely! Thank you. Best, Rik

[@Chris-ut6eq]

Made shortbread today, thanks for the recipe, worked the first time. Really clicked when you mentioned the ratios butter + sugar(butter/2)= flour then add generous pinch of salt. Added some vanilla as well, tasted wonderful. Will make again and try different flavorings. Thinking some ginger next time, or just go with pumpkin spice. Thanks for making the video!

[@BackyardChef]

Great to hear! Thank you. Best, Rik

[@LRGregg13]

I love shortbreads..I have a suggestion from my kitchen. Black butter. Take your butter and caramelize it, cool it in the freezer, let it room temp again and add that to this recipe. You will not be disappointed. Nicely done sir.

[@LRGregg13]

@@PlasmaStorm73 interesting, thanks for the info. That's how it was presented to me originally.

[@hopeinjesus8289]

I'd say if you browned the butter and put a tea spoon of vanilla in it -- yum

[@halti100]

Never realised shortbread was so simple, thx for the clear vid

[@BackyardChef]

Yes one of the easiest of biscuits - reduce sugar for less sweet. Best, Rik

[@stevewalsh9806]

Hi Rik, pure classic, we were all brought up on these, made today, so simple, yet so tasty especially with tea or coffee, lengendary recipe took me back many thanks redcar steve

[@BackyardChef]

Thank you. Best, Rik

[@Hatbox948]

I've always loved shortbread. This looks better than anything store bought in the USA.

[@BackyardChef]

Thank you. Best, Rik

[@MultiSoulsearching]

Looks yummy like the original way shortbread was made.😍❤️

[@lady007_]

Just made these yesterday and I came here to say YOU’RE THE REAL MVP!!!

[@BackyardChef]

I will take that, thank you very much! Best, Rik

[@akinoladamilola6017]

I would love to try this out. Thanks for taking out time to teach us. God bless you.❤

[@BackyardChef]

Thank you. Best, Rik

[@nkeirukanora6496]

Watching from Nigeria I love this am going to make it to my family thanks

[@BackyardChef]

Thank You. Best, Rik

[@sherryrector2275]

Shortbread cookies have been my favorite for years. Thank you for teaching me how to make these. ❤❤

[@BackyardChef]

You won't be thanking me for long Sherry these are ridiculously easy to make and very Moorish, especially with a brew of choice. Best, Rik

[@mspeir]

I bet this recipe would make a wonderful pie/tart shell!

[@muryoung7108]

I've been hoping you'd make my absolutely favorite cookie/biscuit. I want to make these ASAP so off to the grocery store tomorrow to get some amazing butter and super fine sugar. Thank you Rik!

[@BackyardChef]

Thank you. Best, Rik

[@Gwygojyn931]

For anyone wondering like I did... A 30 x 25 x 2 cm pan is 750 cm total. A pan at home you may already have would be a 9"x13" which is 754.8372 cm total, so close enough! Also thanks for the awesome recipe Rik!

[@BackyardChef]

Thank You. Best, Rik

[@debrashipley3241]

I actually was wondering so thank you! I have all the ingredients measured out and am just waiting for the butter to soften to get these beauties made!

[@darnellmeyers3671]

I like your style.A pleasure to watch.I can smell that shortbread!

[@BackyardChef]

Thanks for watching! Thank you. Best, Rik

[@lindaseel9986]

I saved this video! I have got to try this! Maybe without so much salt. ❤️😄

[@BackyardChef]

Yes salt to taste - Best, Rik

[@paulpittsburgh]

I CAN SMELL THEM FROM HERE. THEY LOOK SO PERFECT. YOU DID A WONDERFUL JOB ON THE SCORING, FORK AND FINAL CUT.

[@easybreezey]

Amazing shortbread biscuits 🍪. Get it dunked in tea 🍵.

[@BackyardChef]

Oh Yes! Thank you. Best, Rik

[@perceivedpal3888]

The straight lines was soo satisfying 😊 Literally, these cookies are my families favorites!!! Thank you!!

[@BackyardChef]

Cut them wonky still satisfying - ha ha ha. Thank you. Best, Rik

[@cutiepawsa876]

WOW😮, THIS IS IT. This is what I have been searching for for a LONNNNNGGGG time.

[@axiomaddict]

This recipe gets the pick for me to try at home. I love the color on the backs/bottom. I’m jealous that you get to taste these!

[@maeve4686]

My 2nd Mom made this. She also had me honor my Scottish heritage. My mouth watered. I use regular salted butter to avoid over-salting for my taste. I just took the butter out of the fridge...lol.

[@BackyardChef]

Yes, salted butter is a great way to make these. Best, Rik

[@user-ow7ym5yw1g]

You’re killing me!! Yum I’m making these asap!! I love shortbread but these look awesome! Thanks for sharing 💜

[@HermannKerr]

My mother always had some rice flour for crispiness and the sugar she used is finer than regular sugar (I assume that is what you are calling caster sugar) called berry sugar. Her rule of thumb is when you think you have worked it enough work it some more. It is made like refrigerated cookies, rolled, chilled, cut 1/4", pricked with a fork and baked. I don't make it anymore as it just tastes like more.

[@BackyardChef]

Do you think she may have used icing sugar - sugar ground into a powder? That is sometimes used in pastry. Best, Rik

[@HermannKerr]

@@BackyardChef No, it was berry sugar, a finer granulated sugar, (and there was some best brown sugar [no longer available but regular soft brown sugar will do] as well). I do know what icing sugar is. I became the official shortbread maker in the family. My relatives on my father's side of the family said it was better than my Scottish grandmother's shortbread. My mother's recipe comes very close to Walkers texture and mouth feel. My mother got the recipe from a Scottish nurse she was working with in Vancouver a very long time ago, around the time I was born. I give the recipe away to preserve it and it is written with an embedded story by me.

[@BackyardChef]

All sounds amazing - thanks for sharing. Best, Rik

[@BarneyBoy365]

My Scottish Nanna also used rice flour, half of which was ground rice…gave it a more traditional, grittier mouth feel. So 2/3 regular flour, 1/3 the two rice flours. She always described commercial shortbread made without ground rice as confectionery 😂

[@HermannKerr]

@@BarneyBoy365 my mothers was 4 cups of AP flour to 1/4 rice flour - the other ingredient were 1 pound unsalted butter, 1 cup of berry (fine granulated but not icing) sugar, 1/4 cup of soft brown sugar, 1/4 tsp of vanilla, a pinch of salt and I always liked her instructions "when you think you have worked it enough then work it some more". They are made like refrigerator cookies cut 1/4" thick and then pricked with a fork. A lot of the recipe covers all those details that make a huge difference which includes ageing them. I added one of my own about cooking then longer to get more colour on the bottom which gives them a bit of a caramel taste as I always got the slightly over cooked ones and I prefer them.

[@LylianAddison-ov8yc]

Thanks so much for sharing ❤️❤️

[@BackyardChef]

Thank you. Best, Rik

[@lili8367]

I know this is a video from a while ago, but I just had to leave a comment. I just made this recipe, and WOW is it amazing!!! So delicious, almost fluffy in consistency, and so light and crumbly. Fantastic! I followed your instructions exactly, in particular the ration of flour, sugar, butter, and salt. Much better than Walker's if youy ask me!

[@BackyardChef]

Wonderful! It is better I think. I can't say that though. Thank you. Best, Rik

[@EricAlainDufresne]

I love shortbread, but never tried to before. No excuses now, looks simple. Thanks Rik

[@BackyardChef]

Its an easy one to be honest - Best, Rik

[@gracedumle8408]

The way you added The pinch of salt is wonderful 😊. Great recipe by the way

[@BackyardChef]

Yes, there have been some comments on that - no worries - adjust to taste. Best, Rik

[@sophiazuta3196]

Dis is de most perfect nd easiest short bread cookie recipe i have seen on KZbin soo far. Am definitely trying dis. .

[@paulapridy6804]

In strawberry season, my mother let my sisters and me make as much shortbread as we liked. It's been 60 years, but it seems like time to do it again😋 Thanks for the sweet reminder❤

[@BackyardChef]

Thank you. Best, Rik

[@emeliaako2635]

I tried this recipe today n it was so amazing❤❤❤

[@DJoy-hg7ku]

Thank you so much for explaining the process and showing up close how the dough should look and feel. I will try this tomorrow as I am now starting to make my cookies for gift giving.

[@BackyardChef]

You are so welcome! Best, Rik

[@romystumpy1197]

Lovely,perfect texture and colour

[@BackyardChef]

Thank you. Best, Rik

[@noorsmohamed7143]

Amazing 👏

[@BackyardChef]

Thank you. Best, Rik

[@VK-qo1gm]

This came up today, they look so delicious. Taken my butter out to soften, making these tonight. Thank you for such a great recipe!

[@BackyardChef]

Hope you enjoy shortbread as much as I do. Best, Rik

[@VK-qo1gm]

@BackyardChef I'm onto it now. We will definitely enjoy them

[@KishoreKumar-ro2ib]

OMG, WONDERFUL BISCUITS!!!!!! Love it, Very easy to remember this recipe. Thank you for the mouthwatering Recipe ❤❤❤

[@Hex04]

In Germany we call this dough shortcrust.😊

[@cynthiacannon4424]

❤❤❤ Thank you for sharing! My favorite cookies is the Walker's Shortbread...and now you personal recipe..Bon Appetit

[@fufrRs]

YUM! So tantalizing...makes me want to just eat the dough. Thank you for making the measurement ratio so simple!

[@a.katherinesuetterlin3028]

My mom and I have Scots-Irish lineage from her side of the family. I don't know about anyone else on her side, but she and I love shortbread cookies. As of this Christmas, it's just her and I doing any kind of celebration, as my father very recently passed. (It's okay, though. You don't have to feel bad for us. He didn't exactly manage money well, and hid way too much from her. I'd go so far as to say he was a covert narcissist, the way he actually treated us both.) So, be that as it may, I want to make this Christmas as lovely for her as I can without spending a lot of money. She'd rather have something from the heart than something lavish, anyway. She's always been like that. I came across this video, and I knew it would be perfect. She's not a big coffee or tea person, but she loves hot cocoa, as do I. This may be my last Christmas with her, just because her health isn't the greatest. But whether it is or not, I love that I found something of our heritage to make. 😁

[@BackyardChef]

Thank you for your heartfelt comment. It's truly touching. Indeed, cherishing each moment is crucial, especially after experiencing the sudden loss of my Mum, who never had a day of illness. It was a peaceful departure for her, but left us grappling with the void. I sincerely hope that baking shortbread together helps strengthen your bond and enriches your cherished memories. Wishing you and your loved ones all the best, Rik.

[@a.katherinesuetterlin3028]

@@BackyardChef It's mostly me who's doing the baking, really, at this point. 😅 But I do have fond memories of baking with her when she was younger. 😁

[@ime7918]

You make it look easy. Thank you for the explanation regarding the quantity and proportions of the ingredients. I think I can do this. It will be delicious. Thanks!

[@BackyardChef]

You can do it - Best, Rik

[@Reaganwalters-b3o]

Thanks for the recipe

[@BackyardChef]

Thank you. Best, Rik

[@serpilbardot3431]

Aujourd'hui j'ai fait cet recette pour petit-déjeuner. Ils sont délicieuses. Merci beaucoup.

[@BackyardChef]

Merci, cordialement, Rik