Traditional Scottish Shortbread is known today in most parts of the world. It has a huge export market, especially around the Christmas and New Year holidays.
Traditional Shortbread consists of three main ingredients - flour, sugar and butter - sometimes rice flour is also mixed into it, which gives a grainier texture.
It's history can be traced back to Mary Queen of Scots in the sixteenth Century. 'Petticoat Tales' are triangular wedges that resembled the shaped fabric used to make petticoats, during the reign of Queen Elizabeth 1. Other shapes have since evolved such as fingers and rounds.
There are also many variations of the classic recipe, associated with different Scottish regions. Pitcaithly Bannock has chopped almonds and citrus peel mixed in. Shetland Bride's Bonn has caraway seeds added.....traditionally decorated and broken over a bride's head before she entered her new home !
There are a few other stories and tales surrounding this popular melt in the mouth treat, and I'll be sharing them soon on my 'Did Ye Ken ...?' Page.
Now the best part ! The Scottish Shortbread Recipe........
6 oz All-Purpose Flour
4 oz Cold Unsalted Butter [only use the best you can find, for this is what gives the delicious flavour]
2 oz White Granulated Sugar
Pinch of Salt
Sift the flour and salt.
Add the sugar, mix.
Gently rub in the butter with fingers and combine together to form a soft dough.
Roll carefully on a lightly floured table, to the shape of a round or rectangle, 1/4 inch thick.
Place on a lightly greased baking sheet.
Mark into desired size or shape.
Or you can press mixture into an 8 inch pie pan, and crimp the edges.
Prick dough all over with a fork.
Bake in a 350 degree oven for 20 minutes, until very slightly golden in colour.
Allow to cool a short time before moving.
Cut into fingers or shapes before cold.
Sprinkle a little sugar over the top if desired.
Have fun with it.....HAPPY BAKING !