You don’t need a temporary gym membership when you’re in Edinburgh. To get anywhere, you’re going to clock in a lot of steps on uneven stone, typically up very steep hills. My favorite journey was to the top of Blackford Hill, and that’s not just because you’re right next to the Royal Observatory.

My savior on these adventures… Walker Shortbread Fingers. I’ve never imagined myself a shortbread girlie, but when I stayed at the observatory apartment on Calton Hill, the host left a few as welcome gifts. It was love at first snap. And so I kept a few in my bag, just in case I got hungry on my quests.

I promised myself I would only buy Walkers in Scotland, but I didn’t promise myself that I wouldn’t make my own. I’m working on perfecting these, but it’s as close as I’ve gotten so far.

Walker’s-Style Shortbread Fingers

Ingredients

• 225 g unsalted butter, softened

• 60 g powdered sugar

• 240 g all-purpose/plain flour

• 30 g rice flour(for snap)

• 1/4 tsp salt

Instructions

1. Cream butter + powdered sugar until smooth and creamy. Use the paddle on a stand mixer on level 2 for no more than 2 minutes

2. Mix flours and salt & add to butter. Combine gently (use your hands at the end). Stop when it just comes together (dough will be slightly crumbly)

3. Press the dough into an 8x8 or 9x9 pan

• Thickness: about 1/2 inch

• Smooth the top

4. Score into fingers (about 1/4 depth)

• Prick with fork

5. Chill 20–30 min fridge (or 15 min freezer)

6. Bake 325°F (165°C) 25–35 minutes until slightly golden at the edges

7. Re-cut along score lines immediately after baking.

8. Let cool completely in the pan