shortbreads

Shortbread is a traditional Scottish biscuit characterized by its crumbly texture and sweet, buttery flavor. Its name derives from its composition, which is traditionally high in butter. The basic ingredients are typically butter, sugar, and flour. Some recipes may include additional ingredients like cornflour or rice flour for a finer texture, or salt to enhance the flavor.

The origin of shortbread can be traced back to the medieval period, evolving from earlier types of biscuit. It became widely popular in the 17th century, particularly in Scotland. Historically, shortbread was a luxury item, often baked for special occasions such as Hogmanay (New Year's Eve) or weddings. Queen Victoria was a notable fan of shortbread, and it is said to have been a favorite at Balmoral Castle.

The distinctive texture of shortbread is achieved through a high fat content, which inhibits gluten development in the flour. This "shortening" process results in a biscuit that is tender and easily broken. Traditionally, shortbread is baked until pale golden, rather than browned, to preserve its delicate flavor.

Shortbread is often baked in various shapes, including rounds, fingers, or petticoat tails (large rounds scored into wedges). It is a popular accompaniment to tea or coffee and is enjoyed worldwide, with many variations and regional adaptations now existing.