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.
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
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
The story of shortbread begins with the medieval “biscuit bread
biscuit bread
In the United States and Canada, a biscuit is a variety of baked bread with a firm, dry exterior and a soft, crumbly interior. It is made with baking powder as a leavening agent rather than yeast, and at times is called a baking powder biscuit to differentiate it from other types.
”. Any leftover dough from bread making was dried out in a low oven until it hardened into a type of rusk: the word “biscuit” means “twice cooked”. Gradually the yeast in the bread was replaced by butter, and biscuit bread developed into shortbread.
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.
Irish Shortbread Is Distinct From Scottish Shortbread
As cornstarch is a potent thickener relative to flour, this creates a denser cookie. Whichever version of shortbread you prefer, though, the original -- which is often just called "shortbread" -- came from Scotland.
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.
Walker's Shortbread is honoured to carry a Royal Warrant, granted by Her Majesty the Queen, for the supply of Shortbread and Oatcakes. Walker's Shortbread is a gift fit for a king, and a treat befitting any special occasion.
Believe it or not, shortbread isn't a bread at all, but rather, a biscuit. The name can be attributed to the fact that the government once placed taxes on biscuits; so, to dodge the taxes, Scottish bakers labeled the pastry as bread.
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.
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.
Shortbread is similar to shortcake but doesn't include baking powder. Lots of rich butter gives shortbread a high fat content, resulting in a fine, crumbly texture. Shortcake and shortbread biscuits are delicious on their own, with fruit and cream, or simply topped with a delicate dusting of sugar.
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.
Legend has it that it was Mary Queen of Scots who invented this classic shortbread shape, inspired by the stitched sections of material that made up her royal petticoats. Others maintain that shortbread petticoat tails derive their name from petit* côtés, a French pointed biscuit, eaten with a glass of wine.
The story of shortbread begins with the medieval “biscuit bread”. Any leftover dough from bread making was dried out in a low oven until it hardened into a type of rusk: the word “biscuit” means “twice cooked”. Gradually the yeast in the bread was replaced by butter, and biscuit bread developed into shortbread.
One thing that always signals Christmas to me is shortbread. This is one of the simplest cookies you can make – just one part sugar to two parts butter to three parts flour by weight (plus some salt) – and it tastes better as it ages, so it's a great candidate for baking ahead of time.
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.
Mary, Queen of Scots, loved shortbread. Her fondness of "petticoat tails," or thin crispy shortbread flavored with caraway seeds, is widely referenced. She is often attributed with starting shortbread's popularity.
Shortbread is similar to shortcake but doesn't include baking powder. Lots of rich butter gives shortbread a high fat content, resulting in a fine, crumbly texture. Shortcake and shortbread biscuits are delicious on their own, with fruit and cream, or simply topped with a delicate dusting of sugar.
Introduction: My name is Allyn Kozey, I am a outstanding, colorful, adventurous, encouraging, zealous, tender, helpful person who loves writing and wants to share my knowledge and understanding with you.
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