Verdict: Unfortunately, lovers of these tasty pure butter shortbreads from Walkers will want to avoid these if they’re watching their waistline. Walkers Shortbread rounds takes the title for worst biscuit for saturated fat in our healthiest biscuits round-up. Plus it’s high in calories and fat overall.

At Panera, the shortbread cookie (2.5 ounces) has 350 calories, 21 grams of fat, and 12 grams saturated fat. So split it in half, or take along a 100-calorie pack of your favorite cookie.

Nutrition Facts 1 square: 77 calories, 5g fat (3g saturated fat), 14mg cholesterol, 41mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 1g protein.

Shortbread: Although shortbread cookies are often done when the bottoms are brown, shortbread that is baked in a round or a wedge may break if you try to lift it to check the bottoms. These cookies are tender by nature and are fragile when warm.

Using too much butter will: Cause your cookie to spread out way too much during baking. Cause your cookie to brown.

Shortbread is traditionally formed into one of three shapes: one large circle divided into segments (“Petticoat Tails”); individual round biscuits (“Shortbread Rounds”); or a thick rectangular slab cut into “fingers.”

There are a variety of reasons why the shortbread could be damp underneath but it is most likely that either the dough is being pressed out too thickly, the pan is not metal so heats up too slowly, or the oven temperature is too high causing the top to brown before the bottom has cooked sufficiently.

Problem eight: Once cooled, if I know my biscuits are underbaked can I put them back in the oven? Jo’s solution: You can. Also, if you don’t eat shortbread within a few days and they go soft, you can refresh them in the oven, too.

Once it’s clear that you do have limp cookies or less-than-crispy crackers, put them back into a preheated 300° F or 325° F oven, regardless of the original (presumably higher) baking temperature.

After shaping the cookies, don’t rush to the oven! Instead, chill the dough in the refrigerator for 30 minutes or so (overnight is OK, too). A short stay in the fridge will firm up the cookies and solidify the butter.

Cornstarch, which has no gluten, is sometimes added to wheat flour to make it “softer” – that is to reduce the percentage of gluten – especially if lower-gluten cake or pastry flour is not at hand.

The dough is quite soft, but all the butter in the recipe makes it forgiving and easy to work with. When baked, the crust is very tender—almost like a shortbread cookie.

So shortbread dough is likely to be somewhat crumbly. But if it’s too crumbly, you have basically two choices: you can add more butter (or whatever fat you used in place of butter), or you can add a little liquid.

If it’s too wet, your shortbread cookies will spread in the oven and go flat. Give the shortbread another 30 minutes in the fridge to really firm up nicely, then bake them off until *just barely* beginning to turn golden on the bottoms.

If you use half a pound of butter in a batch of cookies, it becomes “short” — because “short” means, historically, pastry with a high percentage of fat. Thus shortbread cookies are — when correctly made — rich, crumbly and impossible to resist.

Shortbread cookies have the highest ratio of butter to flour. While butter cookies still have a high proportion of butter, the amount of flour and sugar is increased, which means they will hold their shape better than a shortbread.

Unlike Walkers shortbread cookies where the main ingredient is butter, Scottish cookies may contain vegetable shortening or a blend of butter and vegetable shortening. Therefore, the Scottish cookies have a distinctly different texture (crisper, firmer and crunchier) and flavor.

Shortbread will keep for up to 4 weeks in an airtight tin.

Store in a cool dry place or the fridge in an airtight container and eat within 2 weeks.