Walkers Festive shapes are simple butter shortbread cookies made with wheat flour, 32% butter, sugar and salt. This is already a relatively clean product with no seed oils - butter is the primary fat. The DIY version upgrades to certified organic flour, grass-fed butter, unrefined sugar and sea salt while eliminating synthetic vitamin fortification.
Based on: Festive shapes
· Makes approximately 30 pieces (15 servings)
· Serving: 2 pieces (29g)
Why This Recipe is Seed Oil Free
Commercial Festive shapes from Walkers often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Festive shapes may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic unbleached wheat flour
220g (about 1¾ cups) · Bob's Red Mill Organic Unbleached White Flour
Provides structure and body to the cookies, creating the tender crumb characteristic of shortbread
Organic grass-fed butter
139g (about ⅝ cup or 10 tablespoons) · Kerrygold Organic Butter or Organic Valley Pasture Butter
Primary fat source providing rich flavor, tender texture, and the high saturated fat content that makes shortbread melt-in-your-mouth
Sweetens the cookies and helps create the crisp exterior while contributing to the tender crumb structure
Unrefined sea salt
2g (about ½ teaspoon) · Redmond Real Salt Fine
Enhances all flavors and provides essential minerals while balancing the sweetness
Instructions
Step 1. Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper. Remove butter from refrigerator and let it soften to room temperature for about 30 minutes - it should yield slightly to pressure but not be melted or too soft.
Step 2. In a large mixing bowl, cream the softened butter (139g) with the organic sugar (72g) using an electric mixer on medium speed for 3-4 minutes until light and fluffy. This aerates the mixture and creates the tender texture. Scrape down bowl sides halfway through.
Step 3. Add the salt (2g) to the flour (220g) and whisk together in a separate bowl to distribute evenly. With mixer on low speed, gradually add the flour mixture to the creamed butter, mixing just until the dough comes together. Do not overmix as this develops gluten and makes cookies tough.
Step 4. Turn the dough onto a clean surface and gently knead 2-3 times until it holds together. Divide dough in half. Roll each portion between parchment paper to ¼-inch thickness (about 6mm). Use festive cookie cutters to cut shapes - stars, trees, bells work well. Re-roll scraps once to avoid overworking the dough.
Step 5. Place cut cookies on prepared baking sheets, spacing them 1 inch apart. They won't spread much during baking. Bake for 15-18 minutes until edges are lightly golden but centers still look slightly pale. Centers should feel set when gently touched.
Step 6. Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. Cookies can be decorated with organic powdered sugar dusting if desired for festive occasions.
Storage
Store in airtight container at room temperature for 7 days maximum. For longer storage, freeze in freezer bags for up to 3 months. No refrigeration needed due to high butter content and low moisture.
Cost Comparison
Cost per serving (homemade)$0.26
Cost per serving (store-bought)$0.45
Savings42%
Higher upfront cost for organic ingredients but substantial per-serving savings. Bulk purchasing reduces cost significantly over time, and you control all ingredients for maximum quality.