Do you know why we call shortbread “short”? Did you know that shortbread has existed in Scotland since the Middle Ages? And did you know that shortbread is one of the stars of our 2018 November/December issue? We bet you don’t know as much as you should about this much-loved biscuit. If you feel inspired to bake a batch of these buttery cookies, the crumbly cookie base and decadent caramel filling of our Millionaire Bars will be sure to satisfy your cravings.
1. 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. A Scottish biscuit through and through, shortbread is eaten on special occasions and hasn’t changed much from its original form in the Middle Ages. When you eat or bake traditional shortbread, you’re essentially enjoying the same buttery treats that the Scots did many centuries ago.
3. Today, shortbread is gifted to loved ones on the Scottish New Year’s celebration of Hogmanay. When the clock strikes midnight, people run onto the streets to visit friends’ and family’s homes for the first time in the new year. To wish the homeowner good luck, it’s customary to present them with a box of shortbread (and a bottle of whisky for good measure).
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.
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.
Traditional shortbread comes in either rounds, fingers or “petticoat tails” – delicate triangles cut from a larger circle, made to resemble the petticoats which medieval ladies, like Mary Queen of Scots would have worn. The larger circle shape was the most common historical form, and is said to represent the sun.
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.
Inspired by the similar-looking Yule Cakes from pagan times which symbolised the sun and new beginnings, shortbread has become a New Year staple. It's offered to all who enter the house on New Year's day and believed to bring good blessings for the year ahead. As if you needed an excuse to devour one.
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.
Why do you put fork holes in shortbread? Creating little holes in the top of the shortbread helps any moisture escape from the dough so it cooks more evenly, this also helps create the very 'short' texture of the biscuits. In baking terms, 'short' means crumbly with a melt-in-the-mouth texture.
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.”
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.
Combinations of shortbread with caramel topping dates to at least the early 1950s. A recipe for Chocolate Caramel Crunch (Millionaires' Shortbread), with a caramel layer and chocolate top coat, was published in the Scottish Association of Young Farmers' Clubs book 'Recipes' in 1972.
Making shortbread is an age-old Christmas tradition in Scotland, and fortunately for you, we make it easy to give a delicious gift of all-butter Walker's Shortbread to your loved ones for Christmas.
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 Francesca Jacobs Ret, I am a innocent, super, beautiful, charming, lucky, gentle, clever person who loves writing and wants to share my knowledge and understanding with you.
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Do you know why we call shortbread “short”? Did you know that shortbread has existed in Scotland since the Middle Ages? And did you know that shortbread is one of the stars of our 2018 November/December issue? We bet you don’t know as much as you should about this much-loved biscuit. If you feel inspired to bake a batch of these buttery cookies, the crumbly cookie base and decadent caramel filling of our Millionaire Bars will be sure to satisfy your cravings.