Whisky Shortbread
There’s a lot of things Scotland’s renowned for. The home of whisky is also the birthplace of Shortbread. And you won’t find a more iconic brand than Walker's.
More than 125 years ago, the Walker family started baking shortbread in the Speyside village of Aberlour – yup, the Aberlour.
When we were swirling the luscious Aberlour 2010 Double Cask Matured in our Glencairns at Club HQ, one astute Whisky Clubber picked up on the buttery, sweet-savoury notes that taste like Walker's shortbread, which is made just 1.2km down the road from the distillery.
You better believe teaming up the Aberlour with a piece of shortbread is a match made in heaven. So iimagine how good it would taste if you out whisky inside shortbread…
Ingredients
1 cup unsalted and softened butter
1/2 cup light brown sugar
1/2 teaspoon salt
2 teaspoons whisky (your choice)
2 cups unbleached flour
1/2 cup white rice flour
Method
1. Get a bowl and beat the butter until it’s smooth. Then add the sugar, salt and whisky. Beat until smooth. Mix in flour and rice flour.
2. Divide the dough in half and form each into 7-inch dish. Wrap with plastic wrap and place in refrigerator for one hour.
Preheat oven to 160 degrees
3. Remove dough from refrigerator and unwrap. Press into prepared pans. Then prick the dough all over with a fork to prevent from puffing.
4. Bake for 32 to 38 minutes until golden brown. Check them after the first 15-20 minutes to check if the shortbread is puffing up. If it is, use a spatula to press dough down. Continue to bake until golden.
5. Remove from oven and let cool 15 minutes before loosening edges of shortbread from pans before turning over onto cutting board. Cut each round into eight wedges with a serrated knife.
Pour yourself a dram and enjoy!
If you whip up a batch, don’t forget to share your picture on Facebook and Instagram.
If you’re keen to get your hands on the Aberlour 2010 Double Cask Matured, the distillery’s first ever vintage double cask, join the Club free now. Learn more about this incredible whisky exclusive here.
We’ve adapted this recipe from Tiny New York Kitchen
