i would like to make shortbread at home. i buy the Walker's shortbread and prefer that thick, dense, grittier bar form to the thin shortbreads i've had, or the ones that collapse almost instantly when you take a bite. what would be the differences in recipes that would yield these results?
is the Walker's representative of traditional scottish shortbread? i've searched for some recipes on this site and wasn't sure what the results would be like, and would appreciate some help. thanks!