Shortbread (Scottish)

The story of shortbread begins with the medieval “biscuit bread”. 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 was an expensive luxury and for ordinary people, shortbread was a special treat reserved just for special occasions such as weddings, Christmas and New Year. In Shetland it was traditional to break a decorated shortbread cake over the head of a new bride on the threshold of her new home. The custom of eating shortbread at New Year has its origins in the ancient pagan Yule Cakes which symbolised the sun. In Scotland it is still traditionally offered to “first footers” at New Year. Shortbread has been attributed to Mary, Queen of Scots, who in the mid-16th century was said to be very fond of Petticoat Tails, a thin, crisp, buttery shortbread originally flavoured with caraway seeds. There are two theories regarding the name of these biscuits. It has been suggested that the name “petticoat tail” may be a corruption of the French petites gatelles (“little cakes”). However these traditional Scottish shortbread biscuits may in fact date back beyond the 12th century. The triangles fit together into a circle and echo the shape of the pieces of fabric used to make a full-gored petticoat during the reign of Elizabeth I. The theory here is that the name may have come from the word for the pattern which was ‘tally’, and so the biscuits became known as ‘petticoat tallis’. 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.” With only 4 ingredients these buttery Scottish shortbread cookies are one of the best examples of simple perfection.

1 lb butter, softened
8 oz superfine sugar (~ 1¼ cups)
1 lb all-purpose flour, unbleached (3⅔ cups)
8 oz white rice flour (1⅓ cups)

Preheat oven to 300°F (150°C/130°C fan, Gas Mark 1).

Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9" baking pan. Prick with a fork.

Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.

Makes 4 dozen.

Variations:

You can make all sorts of shortbread cookies using a basic Scottish shortbread recipe and then adding a variety of spices, try 1 or more of the following suggestions:

• 3 Tbsp. lemon or orange zest, freshly grated
• 2 tsp. ground cinammon, ½ tsp ground ginger and ¾ tsp. allspice
• 4 Tbsp. pecans, finely chopped
• 3 oz cup dried fruit, such as raisins, sultanas, cherries or dates

Nutritional Information:
1 bar: 139 calories, 8g fat (5g saturated fat), 20mg cholesterol, 61mg sodium, 16g carbohydrate (5g sugars, 0 fiber), 1g protein.