 A shortbread round | |
| Type | Biscuit |
|---|---|
| Place of origin | Scotland |
| Main ingredients | Flour,butter,white sugar |
Shortbread orshortie[1] is a traditional Scottishbiscuit usually made from one partwhite sugar, two partsbutter and three to four partsplain wheat flour. Shortbread does not containleavening, such asbaking powder orbaking soda. Shortbread is widely associated withChristmas andHogmanay festivities in Scotland, and some Scottish brands are exported around the world.
Shortbread originated inScotland.[2][3] Although it was prepared during much of the 12th century, and probably benefited from cultural exchange with French pastry chefs during theAuld Alliance between France and Scotland,[4] the refinement of shortbread is popularly credited toMary, 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]
Triangular wedges of shortbread became known as "petticoat tails", and this form of shortbread has become particularly associated with Mary, Queen of Scots.[7] It has been suggested that a French term for the wedges of shortbread waspetits gâteaux orpetites gatelles – little cakes, and this became "petticoat tails". It is now thought the Scots term derives from the decorated round edge of the segments which resemblepetticoats.[8]
The first printed recipe, in 1736, was from a Scotswoman named Mrs McLintock.[9]
Shortbread was expensive and reserved as a luxury for special occasions such as Christmas,Hogmanay (Scottish New Year's Eve), and weddings. In Scotland, it was traditional to break a decorated shortbread cake (infar-cake or dreaming bread) over the head of a new bride on the entrance of her new house.[10][11][12] Shortbread was also given as a gift.[4]
Shortbread is so named because of its crumblytexture (from an old meaning of the word "short", as opposed to "long", or stretchy).[13][14][15] The cause of this texture is its highfat content, provided by the butter. The short or crumbly texture is a result of the fat inhibiting the formation of longprotein (gluten) strands. The related word "shortening" refers to any fat that may be added to produce a "short" (crumbly) texture.[16]
In British English,shortbread andshortcake have been synonyms for several centuries, starting in the 1400s; both referred to the crisp, crumbly cookie-type baked good, rather than a softer cake.[17] The "short-cake" mentioned inShakespeare's playThe Merry Wives of Windsor, first published in 1602, was a reference to the cookie-style of shortbread.[17]
In American English, shortbread is different fromshortcake.[17] Shortcake usually has a chemicalleavening agent such asbaking powder, which gives it a different, softer texture, and it was normally split and filled with fruit.[17] The most popular example of this difference isstrawberry shortcake.[17][18]
Other ingredients are often substituted for part of the flour to alter the texture.Rice flour orsemolina makes it grittier, and cornflour makes it tenderer.[4]Bere oroat flour may be added for flavour.[19]
Modern recipes also often deviate from the original by splitting the sugar into equal partsgranulated andicing sugar and many add a portion ofsalt.
Spices and ingredients such as almonds may be added.[4]
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Shortbread is commonly formed into one of three shapes:
Shortbread may also be made in quadrant-shapedfarls.
In one of the oldest shapes, bakers pinched the edges of a shortbread round to suggest the rays of the sun.[4]
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 aspringerle-type mold. Shortbread is sometimes shaped into hearts and other shapes for special occasions.
Variations in ingredients for some recipes include the optional addition of caraway seeds to petticoat tails,[12] coriander and caraway inGoosnargh,[20] egg yolk and cream inAyrshire,citrus peel and almonds inPitcaithly bannock,[12] anddemerara sugar inDorset.[21]
Millionaire's shortbread, also calledcaramel squares, is a modern variation, in which shortbread is topped with caramel and chocolate.[18]
In ancient Scottish folklore, sun-shaped cakes, such as shortbread, had magical powers over the Sun during theScottish New Year's Eve.[4]
Shortbread originated in and is generally associated with Scotland, but due to its popularity it is also made in the rest of theUnited Kingdom and similar biscuits are also made inDenmark,Ireland andSweden. The Scottish version is the best-known and is widely exported.
Scottish chef John Quigley, of Glasgow's Red Onion, describes shortbread as "the jewel in the crown" of Scottish baking.[22]
An early variety of shortbread, using ginger, was reportedly eaten during sittings of theParliament of Scotland, and therefore the variety was sometimes called "Parliament cake" or "Parlies" into the 19th century.[23][24] The biscuits were sold in Mrs Flockhart's tavern and shop in Bristo Street inEdinburgh'sPotterrow. Known asLuckie Fykie, the landlady was thought to be the inspiration for Mrs Flockhart inWalter Scott'sWaverley.[25][26]
In the UK tax code, shortbread is taxed as aflour confection (baked good) rather than as a common biscuit.[4]
5. ... shortbread,... Also in reduced form shortie
Another staple, is, of course, shortbread. This sweet buttery treat originated in Scotland...
...not all shortbread is made with white flour. On Orkney, where a tasty Neolithic barley known as "bere" is still grown and milled, bakers add a little of this flour to their shortbread. Others add rolled oats to provide more flavour and texture.
There are many variations. The thick Pitcaithly bannock has peel and almonds in the mixture. Queen Victoria's Balmoral recipe for shortbread was seasoned with a little salt; egg yolk and a little cream are added for extra richness in Ayrshire shortbread, and demerara sugar in Dorset shortbread. Goosnargh cakes, named for the village in Lancashire where they achieved great popularitly in the 19th century, contain ground coriander and whole caraway seeds.
