I’m excited to be partnering with Walkers Shortbread today to tell you about their new gluten-free shortbread cookies and my rich and indulgent recipe for gluten-free Salted Caramel Shortbread Brownies, which I created using their cookies.
Gluten-Free. Salted Caramel. Shortbread. Brownies. Yes, that’s what I said and they’re good as they sound.
My mom ate one of these gluten-free Salted Caramel Shortbread Brownies and proclaimed them “excellent!” But let’s get to Walker’s Gluten-Free Shortbread Cookies, first, shall we?
If you follow gfe, you know that I really don’t do that many product reviews, but some products I must have and try immediately—if they fit my requirements, of course. I absolutely adore shortbread and have really missed being able to pick up a package of delicious shortbread since going gluten free so I was excited when I was contacted about partnering with Walkers in checking out and using their Walkers Gluten-Free Shortbread.
First, I wanted to know about the ingredients though. I learned that Walkers Gluten-Free Shortbread Cookies contain rice flour, corn flour, and potato starch, and keep the same butter and sugar content as their traditional shortbread cookies. (See all ingredients on the label below.)
Then I asked if their products were certified gluten free. Their gluten-free line is certified gluten free by the UK Celiac Society, with every single batch of their cookies tested to ensure that they truly are gluten free to less than 20 ppm.
Walkers Shortbread stated that they “launched a gluten-free option to allow everyone the opportunity to enjoy this delicious traditional treat without compromising on taste.” Their promise is: “all the pure-butter taste, aroma, and texture you love, but without the gluten.”
I have to say that in my opinion they really do deliver, especially with their Pure Butter Gluten-Free Shortbread Cookies. The classic shortbread cookie has always been my favorite and Walkers new gluten-free version is a perfect substitute.
When I am shopping and see this product, I will buy it. Every time.
Their two other flavors of shortbread cookies are Ginger & Lemon and Chocolate Chip. I thought their Ginger & Lemon Shortbread Cookies were really lovely with their light lemon flavor and bits of ginger throughout, especially with a cup of tea. Their Chocolate Chip Shortbread Cookies made quite a tasty chocolate chip cookie, too.
Again, I would eagerly purchase and enjoy these cookies any time.
A nice little bonus is that Walkers new gluten-free shortbread cookies don’t cost much more than their gluten-full “ancestors.” There are nine cookies in each package and they tend to, uh, evaporate quickly.
I received quite a few packages of these shortbread cookies to sample and use in my recipe development and one single package is left. I made the “mistake” of promising to let my Mom and my gluten-free aunt sample these cookies, so I dare not even open the box until I’m in their presence!
I have not yet found these cookies locally, but you can order them online via Walkers Shortbread, Amazon, and other sources.
Gluten-Free Salted Caramel Shortbread Brownies Recipe
Gluten-Free Salted Caramel Shortbread Brownies
Three of the most loved foods in the world---salted caramel, shortbread, and brownies---come together in these gluten-free Salted Caramel Shortbread Brownies. Walkers Gluten-Free Shortbread Cookies make a lovely buttery and crunchy crust.
Shortbread Crust Layer
- 6 gluten-free Walkers Pure Butter Gluten-Free Shortbread Cookies, crushed (see notes)
- 2 tbsp butter, melted
Salted Caramel Sauce Layer
- ¾ cup full-fat canned coconut milk (I like this one] and [this one)
- ¾ cup honey (I use our bees’ raw honey)
- ¼ tsp sea salt
- 1 tbsp butter
- ½ cup butter
- 1/3 cup chocolate chips (I used these)
- ¾ cup honey
- 2 eggs, beaten
- ½ tsp vanilla extract
- ¼ cup gluten-free all-purpose flour (I use my Two-Ingredient Flour Mix)
- ¼ tsp sea salt
- Preheat oven to 350 degrees F. Grease 8 x 8 baking dish.
For Shortbread Crust Layer:
- Mix crushed shortbread cookies and melted butter in a medium-sized mixing bowl.
- Once mixed, transfer the shortbread mixture to the baking dish spreading evenly with a spatula and, if needed, pressing it down with clean hands to form the crust/bottom layer.
- Bake for 8 to 10 minutes until a light golden brown. Remove from oven and set aside to cool.
For Caramel Sauce Layer:
- Mix coconut milk, honey, and butter in heavy sauce pan over medium-high heat. Bring to a low boil stirring constantly for about 2 minutes. Reduce heat to medium low and stir almost constantly for about 15 minutes or until sauce thickens to a true caramel thickness. Reduce heat further if mixture continues boiling. (I have an electric stove and found that if I reduced the heat a bit lower, the sauce would continue to simmer, but I didn’t have to stir it nonstop. I stayed nearby in the kitchen and stirred it frequently, but did not have to stir nonstop. If you’ve cooked your caramel for the entire length of time and it’s not quite caramel consistency, use the “cheat” that I shared in Notes.)
- Pour caramel sauce over shortbread crust layer. Use your spatula to remove all of the caramel sauce from the pan and spread the caramel to almost the sides of the baking dish. (The brownie layer will push the caramel sauce out further so it’s just right.)
- Set pan aside.
For Brownie layer:
- Using the double boiler method, melt butter and chocolate chips in medium-sized pan. Alternately, you can use a medium-sized bowl and melt your butter and chocolate chips in the microwave. If you do use the microwave, remember that chocolate chips will hold their shape until you stir them so don’t overcook your mixture.
- Once butter and chocolate chips are melted, stir well and remove pan from heat, placing it on a potholder. Add in honey; mix well. Add in eggs and vanilla stirring well. Finally, add in flour and salt. Mix until combined.
- Pour brownie batter over the caramel layer.
- Bake for about 30 to 40 minutes. Test with a toothpick for doneness, but don’t push down toothpick too far or you’ll hit the caramel layer and perhaps think the brownies are not yet done when they are.
- Cool completely (if you can wait!) before cutting into squares and serving. If you wish, you may make a drizzle using powdered sugar and water or milk (I used coconut milk) to drizzle a pattern on the top of your brownies.
- Store loosely covered at room temperature.
I placed the shortbread cookies in a Ziploc bag, sealed it letting the air out as I did, and then used a rolling pin on top of the bag to crush the cookies so that all the crumbs were fine and powdery. This only takes about a minute to go because the cookies are made from such finely ground ingredients and are so light. Some might prefer to use their food processor for this task and you can certainly do that, but if you do be careful that you don’t over process the ingredients and turn the cookies into a butter consistency.If you really like the salt factor in your Salted Caramel recipes, you might even sprinkle just a little sea salt evenly on top of your brownie batter before baking.If you don’t have a heavy saucepan to use to make your caramel sauce, you can use a cast iron skillet. I believe that you will have to stir your ingredients fairly constantly though because the liquid is spread out over a greater surface area and could burn more easily.Some of you will ask if you can substitute a ready-made caramel sauce. I don’t see why not as long as it’s caramel sauce---with the thickness that entails---versus caramel syrup that one might use on ice cream.I have little patience so I always “cheat” when it comes to cooling and thickening ingredients for recipes. I got impatient with the thickening of the caramel sauce at the very end of cooking it and just made a spot in my freezer for it. I placed it on a huge, thick potholder uncovered for about 3 to 5 minutes and it thickened very nicely.
Giveaway of Walkers Gluten-Free Shortbread Cookies Package
UPDATE: This giveaway is now closed.
This post is sponsored by Walkers Shortbread, but the opinions expressed here are my own.
Originally published December 3, 2015; updated June 22, 2018.
I’m all about the traditional shortbread flavor!
I’d love to try the Ginger & Lemon Shortbread!
Susan W. says
I love traditional shortbread.
Lemon and ginger would be tasty to try.
Kylie Sandover says
Oh my gosh Shirley, these brownies sound absolutely divine!! I wonder if I could sub the butter with coconut oil?
Thanks, Kylie! Yes, I’m sure that you could use coconut oil. I always use slightly less liquefied coconut oil that butter. Personally, I’ve found that works better. The reason that I used butter in this recipe is because the shortbread cookies already have butter in them. If you’re making your own shortbread crust and it does not contain butter/is dairy free, then it definitely makes sense to go dairy free with the rest of the recipe as well. 🙂 Oh, and with the caramel, you could probably just leave out the butter and not sub anything if you wanted. 😉 Fingers crossed that those changes will work fine if you give this recipe a try!
Kylie Sandover says
Thanks for the tips Shirley 🙂 xx
Audrey @ Unconventional Baker says
What a gorgeous recipe Shirley! I love it when favorite things come together in a recipe too — salted caramel, brownies, and shortbread — I think you got everyone covered 😉
I also love that Walkers makes a gf version. I still of course can’t have it because of the butter and sugar, but when I was able to eat those things, Walkers shortbread cookies were “a thing” between my best friend and I. She’ll be ecstatic when I tell her this gf option exists, I’m sure 🙂 . As for me, I just had to make my own totally Walkers-inspired shortbread cookies 😉 http://bit.ly/1DhmxxO
I would love to try the lemon and ginger flavor.
I cannot WAIT to find these Walker Shortbreads locally- they were truly a favorite before my celiac diagnosis. I would imagine I will stay loyal to the original flavor (although that will never stop me from chowing down on the other two!) Thanks, Shirley!
Twelve years ago I loved Walkers shortbread cookies…so happy they have come to be gf…. The flavors all sound yummy…. hope they find their way to my home…..
Thanks again for your time & energy you invest on this site….
I LOVE Walker’s Shortbread, so knowing they have a GF shortbread is huge! This recipe sounds amazing. Good luck to the U.S. entrants — someone is in for a real treat!
Marilyn Barnes says
I have always loved the traditional flavor but would now like to try the lemon and ginger.
I would love any of Walker’s shortbread cookies, they are my all time favorite. I have missed being able to eat them since having to go gluten free.
My afternoon tea hasn’t been the same since I had to give up my Walkers shortbreads when I stopped eating wheat.
They are scrumptious with a cup of
Earl Grey. I would love to try these.
Cindy W. says
OMG!! I want to find these in a store! Walkers cookies were a treat I would allow myself every so often. I’m sure they are all good but the all butter shortbread traditional cookie is the one I really can’t wait to try. Thanks SO much for the giveaway, Shirley.
OMG, I am drooling . Would love to win these. Where are they selling?
Deborah Dorris says
The traditional shortbread flavor is my favorite.
Traditional Shortbread is my fave!!
I like the traditional shortbread flavor
Cheryl Anne says
Oh my gosh… so excited to see Walker’s bringing out a GF line! Love, love, them – especially Traditional.
Ginger & Lemon would be divine!
Chocolate chip sounds wonderful but not as wonderful as the salted caramel shortbread brownies
Ina Gawne says
Hello Shirley. I am so glad for your posts on new gluten free products! For some reason,(which I do not understand)here in Canada we have to wait 3-5 years before we see new Gluten Free Products: ie: name brand soy sauces, well known gluten free breads, cookies, cake mixes, pizza doughs etc.etc.etc. Now that I have seen your post on Walkers Gluten Free Shortbread, this tells me if it is not yet in the States, we have at least another 3 years before we will see it on our shelves. Many thanks for sharing…I will keep an eye out to see if it eventually arrives on our Canadian grocery store shelves. Your new recipe sounds delicious! 🙂
The chocolate chip. But honestly, they all sound great!
Judy W. says
The girls & I would always go for the chocolate chip, but I know my husband would love the original best. So excited to know about these cookies as they would make a fantastic treat to send to my daughter at college.
Kim L says
the pure butter shortbread cookies
Natasha M says
the ginger and lemon sounds sooooo delish!
I would love the pure butter shortbread cookies
Lisa B says
Traditional shortbread for me. I can’t imagine how amazing those brownies must taste.
The lemon ginger ones sound tastiest to me!
I can’t wait to try this recipe!
I would love to try the Ginger and Lemon Shortbread!
I would like to try the ginger and lemon flavor.
Donna Sue says
I love traditional shortbread but would try the lemon. Thanks so much!
I want to try the Gluten Free Chocolate Chip Shortbread.
Ali Williams says
Oh my Shirley, I had no idea Walker Shortbread has gluten free. How exciting! They have always been my favorite!
I think all three of them would be delish, but original butter is my fav!
Laura @Petite Allergy Treats says
This is such great news for people with Celiac’s and who are allergy to wheat. This bars look incredible!
Looks like it would be very tasty!
[email protected] says
Oh my heck, Shirley! You really outdid yourself here. These sound AH-MAZING!
Sharon @ What The Fork Food Blog says
Salted caramel, sign me up! Love that the best piece has already been eaten lol
The Ginger & Lemon Shortbread Cookies sound really interesting! I’d love to try those.
Gluten Free Ginger & Lemon Shortbread
vegetarianmamma (Cindy) says
These are some of the best looking brownies I’ve ever seen! Thanks for sharing!
Deborah S says
yvette G says
butter shortbread is devine
I missed eating Walker’s Shortbread cookies every since I had to go gluten-free. I’ll so enjoy eating a loved comfort food again.
Dee Fedor says
Ginger and Lemon sounds interesting!
I would love the lemon, but actually would love to taste any of the GF flavors!!! Thanks for the chance!!!
This recipe looks yummy Shirley. Would love to try Walker’s Shortbread – see it all the time in the store, but never bought it.
Hurray! I’m excited to have won – thanks so much!
Congratulations, Wehaf! I know you will really enjoy the Walkers Gluten-Free Shortbread flavors! 🙂
OMG Shirley! This is such an amazing recipe!!! I noticed the Walkers Shortbread over here just before Christmas, it looks fantastic! Sorry I’ve been a while popping over, I noticed you had posted the recipe but things have been a little hectic! I’ll catch up with you soon.
Hope all is well xo
Thank you, Vicky!! No worries on not popping over sooner. I’m just happy to see you when you do get to pop in! 🙂
Wow, those all look delicious. Amazon is out of stock so when they restock them, I can order some, and make those wonderful bars. I like it that you are using coconut milk, and I can easily substitute Earth Balance for the butter. How did I miss this recipe when it came out last year?! Whatever the reason, I am glad I found it now, and glad that you are resenting some of your greatest hits. I think I am slightly biased because I find all your recipes great, and so does my family.
Shirley Braden says
Hi Mari–Great to see you again and thanks so much for all the sweet words, dear! Happy New Year to you! 🙂 You might find that your local grocery stores carry the Walkers shortbread now. Even my local Food Lion does. If you don’t have a local option, you can always order from the Walkers shortbread site. They often run deals and have free shipping options (currently there’s free shipping on order over $39, except to HI and AK). If you sign up for your newsletter you will be notified of 20% off discounts and more. I see you’re going for a dairy-free version so note that Walkers shortbread does contain dairy. They’re totally delicious, just not dairy free. Last, this was kind of an “accidental” resend (and there have been a few of those lately because of changes going on at gfe), but I’m so glad that it was a timely resend for you! 😉
Shirley Braden says
Mari–I happened to just look at Walkers site and they have 20% off right now to celebrate Robert Burns’ birthday. You enter code BURNS at checkout. This deal ends tomorrow, 1/15, but like I said, they have different discounts on an ongoing basis. 🙂