Shortbread
Shortbread is a traditional Scottish biscuit typically made from one part white sugar, two parts butter, and three parts flour. Shortbread is so named because of its crumbly texture (from an old meaning of the word "short," as opposed to "long," or stretchy).
History[edit]
Shortbread originated in Scotland and has been enjoyed since at least the 12th century. It was originally made from leftover dough from bread making, which was dried out in a low oven until it hardened into a type of rusk. Over time, the yeast in the bread was replaced by butter, and shortbread as we know it today was born. It became popular in the 16th century, particularly due to its association with Mary, Queen of Scots, who was said to be particularly fond of "petticoat tails," a thin, crisp, buttery shortbread.
Ingredients[edit]
The basic ingredients of shortbread are:
Some variations may include cornstarch or rice flour to alter the texture, or flavorings such as vanilla or almond extract.
Preparation[edit]
Shortbread is traditionally baked at a low temperature to avoid browning. The dough is often shaped into one of three traditional shapes:
- One large circle, which is divided into segments (known as "petticoat tails")
- Individual round biscuits
- A thick rectangular slab cut into "fingers"
Variations[edit]
There are many regional and modern variations of shortbread, including:
- Millionaire's shortbread, which includes a layer of caramel and chocolate
- Shortbread cookies with added ingredients like chocolate chips or nuts
- Lemon shortbread, which includes lemon zest or lemon juice
Cultural Significance[edit]
Shortbread is often associated with Christmas and Hogmanay (the Scottish New Year). It is also a popular gift item and is often packaged in decorative tins.
See also[edit]
References[edit]
External links[edit]
Shortbread[edit]
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Shortbread House round biscuit
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Malcolm's Scottish shortbread
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Handmade shortbread at the bakery
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