Scottish shortbread is believed to have its origins in the middle ages when oat flour and butter became staples of the poor. Its roots can be traced to two possible beginnings, the biscuit bread created from the leftover dough from bread making or the short cakes sometimes known as Petticoat Tails. Whatever its initial origin, shortbread is believed to have risen in popularity due to the introduction of traditional Scottish recipes into the royal courts by Mary, Queen of Scots.
Shortbread is a popular desert served at holiday meals, especially for Christmas and New Year, though it is also commonly served with tea throughout the year. It can be served plain or as one of many variations. For a festive touch, decorate the top with thin citrus peels or press shapes into the top before baking.
Ingredients
- 2 ½ cups flour
- 1/3 cup sugar
- 1 cup butter (2 sticks)
Steps
- Mix the flour and sugar in a large mixing bowl.
- Using a pastry cutter, cut in the butter until the crumbs are pea size and begin to stick together.
- Knead the dough with hands until smooth.
- Shape the dough in one of the three common shapes described below.
- Bake in a 325°F oven for 25 to 30 minutes or until the bottom starts to brown.
- Cool on cookie sheet for 5 minutes, then transfer to a wire rack.
Basic Shapes
For wedges:
- Pat or roll the dough into an 8 to 10 inch circle.
- Use a knife or pizza cutter to cut the circle into 16 pie-shaped wedges.
- Transfer to an ungreased cookie sheet, allowing a small amount of space between each wedge.
For circles:
- Pat or roll the dough until ½ inch thick.
- Using a round cookie cutter, biscuit cutter or the open end of a drinking glass (about 1 ½ inch in diameter) to cut circles from the dough.
- Place each piece on an ungreased cookie sheet, about 1 inch apart.
For rectangles:
- Pat or roll the dough until it is a ½ inch thick rectangle.
- Using a knife, cut strips of the desired size (2x1 inch are common).
- Place each piece on an ungreased cookie sheet, about 1 inch apart.
Variations
Spiced shortbread: use brown sugar for the sugar and add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ginger and 1/4 teaspoon ground cloves to the flour and sugar mixture.
Butter-Pecan shortbread: use brown sugar for the sugar and knead into the dough 4 tablespoons of finely chopped pecans that have been sprinkled with 1 teaspoon of vanilla.
Fruit shortbread: knead into the dough 1/3 cup of dried fruit, such as currents, raisins or cherries.
Oatmeal shortbread: reduce the amount of flour to 2 cups and knead into the dough 2/3 cup quick-cooking or rolled oats.
Lighter version: use powdered or confectioner's sugar and replace ½ cup of the flour with rice flour.
References: Historic-UK and The Food Timeline
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