Pure Butter Shortbread Fingers

Walker's

In 1898 a twenty-one-year-old baker named Joseph Walker opened a village shop in Speyside, Scotland with a 50 pound loan and one ambition: to bake the world's finest shortbread. While rivals switched to margarine, he refused, insisting on pure creamery butter, and perfected a recipe of just flour, butter, sugar and salt. More than 125 years and five generations later, Walker's is still family-owned in the Highlands and still bakes to Joseph's original recipe in small batches, with each finger pricked with 13 'docker' holes that nod to a baker's dozen.