Millionaire's shortbread, also called caramel squares, is a modern variation, in which shortbread is topped with caramel and chocolate. [18] Cultural associations [ edit ] a b Clarkson, Janet (2015-04-01). "Shortcake". The Oxford Companion to Sugar and Sweets. Oxford University Press. p.1093. ISBN 978-0-19-931362-4.

Hyslop, Leah. "Potted histories: shortbread". The Telegraph. No.6 October 2013 . Retrieved 18 February 2014. Storing after baking - Due to the fat and sugar content of homemade shortbread, they have a longer than normal shelf life and should last about 3-4 weeks in an airtight container at room temperature And you won't even need to learn the exacts of this easy shortbread cookie recipe once I show you one simple rule! Then simply add any spices, dried fruit, chocolate or nuts and away you go! Jump to:

Chocolate - dip each one after baking into melted chocolate, or mix in white chocolate chips or milk. Or try swapping a tablespoon of flour for cocoa powder to make chocolate shortbread! Shortbread is generally associated with and originated in Scotland, but due to its popularity it is also made in the rest of the United Kingdom, and similar biscuits are also made in Denmark, Ireland and Sweden. The Scottish version is the best-known, and is widely exported.

Rinsky, Glenn (2009). The pastry chef's companion: a comprehensive resource guide for the baking and pastry professional. Laura Halpin Rinsky. Hoboken, N.J.: John Wiley & Sons. p.257. ISBN 978-0-470-00955-0. OCLC 173182689. Chef John Quigley discusses and bakes Scottish Shortbread". Scotlandontv.tv. 2006-10-24 . Retrieved 2009-05-29. Round - dust a round cake pan or shortbread mould with flour, getting into all of the grooves if it is patterned, then press the shortcrust pastry firmly insideThe best part is that it's easy to customize with your favorite additions, or leftover Christmas cake fruit, nuts, chocolate, etc Emma Kay, A History of British Baking: From Blood Bread to Bake-Off (Pen & Sword, 2020) pp. 113–114. "Despite the endless citations linking Mary Queen of Scots with 'Petticoat tails', I cannot find any legitimate or authentic links with shortbread and its conception in Scotland. Admittedly, during the 1700s it was the predominant country of manufacture, but not solely and certainly not the first to." Timothy G. Roufs & Kathleen Smyth Roufs, Sweet Treats around the World: An Encyclopedia of Food and Culture (Santa Barbara, 2014), p. 290. Scottish chef John Quigley, of Glasgow's Red Onion, describes shortbread as "the jewel in the crown" of Scottish baking. [22]

The stiff dough retains its shape well during cooking. The biscuits are often patterned before cooking, usually with the tines of a fork or with a springerle-type mold. Shortbread is sometimes shaped into hearts and other shapes for special occasions. Shortbread originated in Scotland. [2] [3] 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, [4] the refinement of shortbread is popularly credited to Mary, Queen of Scots in the 16th century. [5] Despite the enduring popular association, evidence for any connection between Mary and shortbread's origin is sparse. [6]Out of the shortbread we took along it included my favourite kind – Highlander Shortbread. The biscuit itself is made to the same recipe as Granny’s Shortbread but the technique and the addition of a demerara sugar coating adds a little something extra to these perfect buttery biscuits. In the UK tax code, shortbread is taxed as a flour confection (baked good) rather than as a common biscuit. [4] See also [ edit ] This taste test brought up a lot of surprises for me. I didn't think that original Scottish shortbread could be beaten on taste but expected it to be more expensive than in-house brands. Neither of those ended up being true. Read more: Aldi, Asda, M&S, Sainsbury's, Waitrose, Tesco mince pies tested - and the runner-up is just 29p each