shortbread

Shortbread is a biscuit traditionally made with a high proportion of butter. In classic Scottish recipes it uses flour, sugar, and butter. A common ratio by weight is one part sugar, two parts butter, and three parts flour, though variations exist. Some recipes include a pinch of salt or a small amount of cornflour or rice flour to modify texture, and flavorings such as vanilla or lemon zest may be added.

Shortbread originated in Scotland and remains closely associated with Scottish cuisine and festive occasions such as Christmas and Hogmanay. The term short refers to the crumbly texture produced by the high fat content, which shortens gluten strands in the dough.

Preparation typically involves creaming butter and sugar, then mixing in flour until a soft dough forms. The dough can be pressed into a lined pan or rolled to about 0.5–1 centimeter thick, chilled, cut into fingers or rounds, and baked at a low to moderate oven until pale golden (about 15–25 minutes depending on thickness).

There are regional variations, including pressed and rolled shortbread, and additions such as oats, almonds, or citrus. Some recipes use rice flour or cornflour to produce a crisper texture, while others aim for a smooth, melt-in-your-mouth finish.

Storage and serving: Once cooled, shortbread keeps well in an airtight tin for several weeks and can be frozen for longer storage. It remains a common gift and tea accompaniment in many countries.