History of Scottish Shortbread
Scottish shortbread evolved from medieval biscuit bread, which was a twice-baked, enriched bread roll dusted with sugar and spices and hardened into a Rusk (soft, sweetened biscuit). Eventually butter was substituted for yeast, and shortbread was born. Since butter was such an important ingredient, the word "shortbread" derived from shortening. Shortbread may have been made as early as the 12th Century, however its invention is often attributed to Mary, Queen of Scots in the 16th Century. Petticoat Tails were a traditional form of shortbread said to be enjoyed by the queen. The round shortbread was flavored with caraway seeds, baked and cut into triangular wedges. The triangles resemble the shape of fabric pieces used to make petticoats during the rein of Queen Elizabeth I. Shortbread was also made in individual round biscuits called shortbread rounds and in a rectangular slab, which was cut into thin pieces known as fingers. All of these forms of shortbread are still made today.
In the beginning shortbread was expensive and reserved as a luxury for special occasions like Christmas, Hogmanay (Scottish New Year’s Eve), and weddings. Through the years it developed into an everyday favorite and is now enjoyed all around the world. Traditional shortbread consisted of three main ingredients: flour, sugar and butter. Today many varieties of shortbread exist, but most still include the traditional ingredients. The type and texture of the dry ingredients greatly influences the consistency of the shortbread. The addition of rice flour gives shortbread a grainy, crumbly texture while cornstarch (corn flour) gives it a more dense texture.
Interesting facts about Shortbread:
- In Shetland a decorated shortbread was traditionally broken over a bride’s head before she entered her new home.
- Shortbread was classified as a bread by bakers to avoid paying the tax placed on biscuits.
- The Scottish custom of eating shortbread on New Year’s Eve derives from an ancient pagan ritual of eating Yule Cakes.
- January 6th of each year is National Shortbread Day.
Shortbread Recipes
Traditional Shortbread Recipe *condensed from Undiscovered Scotland
Ingredients:
- 2/3 cup softened butter
- 1/4 cup ground rice
- 1/3+ cup caster (superfine) sugar - reserve some for dusting
- 1 1/2 cups all-purpose flour
Instructions:
1. Preheat oven to 300°F 2. Grease and flour baking sheet 3. Mix butter and sugar until creamy/fluffy 4. Add flour and ground rice and form into a dough 5. Form dough into a ball 6. Flour surface, dough and your hands and knead into a flat, round shape 7. Adding more flour roll the dough into a round with a rolling pin 8. Place the dough on baking sheet 9.With a wooden spoon handle, make indents around the edges 10. Score the dough into 8 segments with a sharp knife 11. Bake for 35-40 minutes until golden at the edges but soft in the middle 12. Cut the dough into segments 13. Allow to cool for 10 minutes and dust with reserved sugar 14. Serve warm or cooled
Cranberry & White Chocolate Shortbread Recipe *condensed from Joy of Baking.com, by Stephanie Jaworski
Ingredients:
- 1 stick unsalted butter softened
- 1/4 cup granulated white sugar
- 1/2 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup fine yellow cornmeal
- 1 tablespoon rice flour or cornstarch
- 1/8 teaspoon salt
- 1/3 cup dried cranberries (or cherries)
- 1/4 cup white chocolate chips or chunks
Instructions:
1. Preheat oven to 300°F 2. Grease and flour a 6" tart pan with removable bottom 3. Mix butter and sugar until smooth 4. Whisk together flour, cornmeal, rice flour and salt and combine with butter/sugar mixture 5. Beat the mixtures until incorporated, and fold in dried cranberries and white chocolate chips 6. Press dough into tart pan and prick the top with a fork 7. Score the top of the shortbread into 8 even pieces and dust with sugar 8. Bake 60-75 minutes or until browned 9. Cool on a wire rack for 5-10 minutes 10. Remove round from tart pan and cut into 8 wedges 11. Cool completely on wire rack
References
Scottish Shortbread Historic- UK.com.
FAQs
Shortbread originated in Scotland. Although it was prepared during much of the 12th century, and probably benefited from cultural exchange with French pastry chefs during the Auld Alliance between France and Scotland, the refinement of shortbread is popularly credited to Mary, Queen of Scots in the 16th century.
What is the difference between Irish shortbread and Scottish shortbread? ›
Irish Shortbread Is Distinct From Scottish Shortbread
Irish shortbread not only sometimes changes up the butter-to-sugar ratio (possibly going with 2/3 a cup of sugar to 1 cup of butter), but also adds cornstarch in place of some of the flour present in the traditional recipe.
What is the mistake in making shortbread? ›
The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour.
What is the world's famous shortbread? ›
Walker's Shortbread Fingers are our most world famous product and have a unique bite – a crunchy yet crumbly texture with a pure butter taste – which is achieved through Walker's 100-year-old family recipe and using the finest natural ingredients.
What makes Scottish shortbread different? ›
Traditional Scottish shortbread is a simple recipe made with sugar, butter, flour, and salt. Other shortbread styles will include leavening agents like baking powder and baking soda, which makes them crisp instead of crumbly like traditional Scottish shortbread.
Why is shortbread so addictive? ›
Its butteriness gives it the name 'shortbread'
That firm to the bite feel with a crumbly texture is the source of your shortbread addiction. Without it, it could be called something else entirely!
What is the secret to making good shortbread? ›
Tips To Make the Best Shortbread Cookies
- Choose High Quality Butter. No matter what brand of butter you buy, if it's real butter, you can rest assured that it's the best. ...
- Keep Ingredients Simple. ...
- Add Flavor. ...
- Don't Overwork. ...
- Shape Dough. ...
- Chill Before Baking. ...
- Bake Until Golden. ...
- Add Finishing Touches.
Shortbread is traditionally formed into one of three shapes: one large circle divided into segments (“Petticoat Tails”); individual round biscuits (“Shortbread Rounds”); or a thick rectangular slab cut into “fingers.”
Why is it called millionaires shortbread? ›
The name "millionaire's shortbread" appears to have originated in Scotland. The "millionaire" prefix to millionaire's shortbread or millionaires slice implies a level of decadence and wealth to the sweet treat, that it is an upgrade from regular shortbread.
Why is shortbread unhealthy? ›
However, lipids, which are a component to food such as shortbread cookies are considered unhealthy because they are the most energetic nutrients in food and are a source of saturated fatty acids (SFA) (usually 40%) and sometimes also trans fatty isomers (TFA) [4,5,6].
Piercing the shortbread with a fork is not only for decoration, but it's meant for more even baking. Poking holes in the shortbread allows the heat to penetrate the cookie, hence more even baking. Notice I'm using powdered sugar here. You'll see lots of shortbread recipes using granulated sugar.
Why do they often poke holes in shortbread? ›
The word "bread" comes from "biscuit bread" which was made from leftover bread dough that was sweetened and dried out in the oven to make biscuits. Why do you poke holes in shortbread? The holes allow the moisture to escape during baking and more even heat distribution. This helps dry out and crisp up the cookies.
What country makes the best shortbread? ›
Scotland has gifted the world with many treasures, including the Loch Ness Monster, stuffed sheep stomach, and the voice of Sheena Easton. Scotland has also given the world shortbread. For something traditionally made with just three ingredients (butter, flour, and sugar), shortbread shouldn't be hard to screw up.
What is the American equivalent of shortbread? ›
While Americans would consider a piece of shortbread a “cookie,” it's actually called a “biscuit” outside of the US. This can be confusing since Americans consider a “biscuit” something similar to a British scone.
Why is Walker shortbread so good? ›
It is only by baking in small batches that we can ensure that classic taste for which Walker's are famed. As it always has been, our shortbread is made using only four ingredients: flour, pure creamery butter, sugar and salt.
What does shortbread symbolize? ›
As shortbread was made with butter, sugar and flour, it would be both expensive and difficult to get hold of the ingredients, and so became synonymous with wealth, luxury and celebrations. It was often made for weddings, showing off that the happy couple could afford to serve guests such a rare treat.
What are some interesting facts about shortbread cookies? ›
Making shortbread was expensive, with high quality flour, butter and sugar as the main ingredients. It was usually only served at important occasions, like Christmas, Hogmanay, weddings and christenings. Shortbread got its name from the short, crumbly texture which melts in the mouth.
What is short about shortbread? ›
Shortbread is called short because of the traditional ratio of one part sugar to two parts butter that lends a high fat content to the dough. This yields a soft, buttery crumb that melts in your mouth, similar to short crust pastry. This ratio is also what makes shortbread so crave-worthy. 2.
Why is shortbread not a biscuit? ›
Shortbread isn't a bread, it's what we Americans call a cookie. It its homeland across the pond it's a biscuit. The short part of the name is because it's made with a dough rich in fat (preferably really good butter). This is called short dough.
