My homemade Walker's Scottish Shortbread recipe is made with oats, giving you the perfectly crumbly cookie to go along with your cuppa!
Preheat the oven to 350°F (180°C) and line an 8-inch (20-cm) square baking pan with parchment paper, allowing the paper to overhang on two sides. Set aside.
In the bowl of a food processor, add the flour, oats, granulated sugar, and salt and process for about 15 seconds until the oats are finely ground.
Add the butter and pulse until the mixture just comes together.
Transfer to the prepared baking pan and press the dough into an even layer.
Score the dough into 16 rectangles, and then, with a wooden skewer, poke holes all over the cookies.
Bake for 35-40 minutes, until pale golden brown.
Remove from the oven and let cool for a few minutes, then carefully use the parchment paper to gently lift the shortbread out of the pan. Cut the score marks all the way through, then let cool completely.
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.