A classic Scottish dessert, the shortbread is a type of biscuit traditionally made of the three basic ingredients: flour, sugar and butter and baked at a low temperature. The shortbread has been described as “the jewel in the crown” of Scottish baking. This dessert was developed from medieval biscuit bread called rusk which was twice-baked bread roll dusted with sugar and spices which then hardened into a hard, dry sweetened biscuit. In the long run, yeast from the original rusk recipe was replaced by butter and became popular in the United Kingdom; similar versions of these biscuits are also made in Denmark, Ireland and Sweden.
“Short” has been used to describe a “friable, brittle, crumbling texture” since medieval times; such is so that the term shortbread got its name because of its crumbly texture.
Shortbread was prepared widely during the 12th century and was very expensive, that is considered a luxury dish for special occasions such as Christmas, New Year’s Eve and weddings. Traditionally, shortbread is formed either in a one large circle, divided into segments to become a triangular biscuit wedges usually eaten with wine; an individual round biscuits; or a thick slab cut into fingers. Nowadays, shortbread comes in different shapes for special occasions such as hearts, flowers or squares.
So, what’s the best way to make shortbread at home? Whatever shortbread recipe you prefer, you need to make sure that you have plenty of good quality butter and sugar. For an added special sandy texture you may try using rice flour; a pinch of salt will help to balance that rich, delicious sweetness.
For a perfect shortbread, make sure youhandle the dough gently, chill it, bake it in a low temperature, and sprinkle liberally with brown sugar
Could shortbread be the greatest biscuit of all time – and if so, what’s your favourite recipe?
Well, that is quite simple really!
What should you do now?
- Shortbread tastes better when you eat it with your family.
- To eat well is to live well.
- Want some help or ideas? Just contact us at Killarney Vale Bakery now.
There’s a lot of fantasy about what Scotland is, and the shortbread tins and that sort of thing.
Remember – Grandma’s Shortbread