Walkers shortbread now makes three gluten-free flavors: classic butter shortbread, chocolate chip shortbread, and ginger and lemon shortbread. Walker’s gluten-free shortbread.
I should really just stop there. I’m assuming you’re already calling your grocery store to see if they have any in stock.
Walker’s shortbread has always been my favorite packaged cookie. They taste of butter and crumble in the mouth softly. Even when I was a kid, I knew that almost every cookie that came in a bag or box was artificially flavored or strangely made, since they tasted nothing like the cookies my mother made from scratch occasionally. But Walkers shortbread? I could never make a shortbread as good as their original. Since they’ve been making these cookies in the Scottish highlands since 1898, they clearly know what they are doing.
So when I found out that Walkers is now making gluten-free shortbread, I was happy to try them. These shortbread taste exactly like the original to me and Danny (and remember, he can eat gluten). Shortbread doesn’t suffer from a lack of gluten. Traditional Scottish shortbread usually contains a portion of rice flour anyway, to give the familiar shortbread texture. This gluten-free shortbread is good shortbread.
And we’re happy to say that Walkers is our latest sponsor.
When the good folks at Walkers asked us to come up with a recipe using their gluten-free shortbread? You bet. Just another excuse to eat more of their gluten-free shortbread.
lemon tart with a ginger-lemon shortbread crust
When we first tasted the ginger-lemon shortbread from Walkers, Danny and I were both elated. I was happy because this gluten-free shortbread sang with my two favorite flavors: ginger and lemon. Danny immediately started thinking about a lemon tart with this as the crust.
Really, you can’t go wrong here. A quick tart crust with cookie crumbs and melted butter, and a batch of homemade lemon curd? Take a few spoonfuls of this lemon curd to enjoy as you stand by the sink, then save the rest for this tart. Trust us. The wait will be worth it.
for the crust
2 4.9 ounce packages Walkers ginger and lemon shortbread
1/3 cup melted butter
1 large egg (optional)
for the lemon curd
6 large lemons, zested and juiced
1 1/2 cups fine white sugar (also known as baking sugar)
3 ounces (6 tablespoons) unsalted butter, a bit softened
6 large eggs
6 large egg yolks
1/2 teaspoon kosher salt
Make the shortbread crust. Pulse the shortbread cookies in the bowl of a food processor until they are crushed into crumbs. With the food processor running, add the melted butter until the mixture comes together. (If you feel the crumbs just aren’t holding together enough, you can add the egg. Some folks do. It makes for a more solid crust, which some read as tough.) Pat the mixture into a 10-inch tart pan with a removable bottom. Using your fingers or the back of ramekin, gently press the shortbread crumbs together in the pan. Even off any stray bits at the top of the tart pan. Bake in a 350° oven until the tart crust was firm to the touch and starting to get a bit of color on it, 8 to 10 minutes. Take it out of the oven and let it cool.
Make lemon sugar for the lemon curd. Add the lemon zest and sugar to the bowl of a stand mixer. Mix until they are clumping together and smell like a bright winter day, about 5 minutes.
Cream the butter and sugar. Add 4 tablespoons of the butter to the lemon sugar. Run the mixer until the butter and sugar are combined thoroughly and are fluffy, about 5 minutes.
With the mixer running, add the eggs one at a time, then the yolks one at a time. Pour in the lemon juice and mix, then the salt. The mixture should be a thick liquid, quite yellow and coherent.
Cook the lemon curd. Pour the liquid into a large pot set over medium heat. Cook, stirring frequently, until the liquid thickens. At first, you might think it will never happen. Keep stirring, constantly at this point, to avoid curdling. After 10 minutes or so, the curd will suddenly thicken, pull away from the edges of the pot a bit, and bubble vigorously. (You can also use a candy thermometer to take the curd to 170°.) Stick a spoon into the curd. When you drag your finger down the back of the spoon, does it leave a clean trail? You’re done. Pull the pot off the heat.
Add the remaining 2 tablespoons butter to the lemon curd and stir until the mixture is smooth (emulsified).
Strain the curd through a fine-mesh sieve to remove the zest. (Skip this step if you don’t mind the bits of zest on your teeth.) Refrigerate the lemon curd until it is cold.
Finish the lemon tart. Gently spread the cold lemon curd into the crust. Smooth out the top with a rubber spatula. Chill the tart in the refrigerator for at least 1 hour. Working slowly, push up on the bottom of the tart pan to separate the tart from the pan. Serve.
Makes 10 to 12 slices.
Walker’s is happy to give away three packages of the gluten-free shortbread to three readers of this site. Leave a comment about why you would like to win here. Winners will be chosen at random on Friday, March 6th.