Planet Shortbread Tracks A Buttery Trail

Shortbread – the buttery treat associated with Scotland comes to mind for most cyber-surfers, not a place of commentary and observation. I have noticed that I have caused several shortbread devotees to land – in error – here. As a token of apology, I offer the following information for you; after all, I am also a lover of shortbread….

Shortbread is a biscuit-like cookie that has a sweet buttery taste and crumbly texture. The name, shortbread comes from the shortening (butter) used as a principal ingredient. Though this treat is typically associated with Scotland, it can also be found in Denmark. This is probably because shortbread, in Scotland, dates back to Medieval times, which coincidentally, is when the Norse decided on a “long-term” visit of the British Isles. Originally, in Scotland, shortbread was baked in a large round and then cut into triangles prior to serving. This may be related to Scandinavian New Year sun cakes which were baked with a hole in the center and had lines radiating out – triangular shaped – from the center. These radiating lines represented the sun.

The traditional recipe is: one part sugar, two parts shortening (butter) and three parts flour (originally fine oatmeal – but now wheat flour).

So, the next time you open your tin of shortbread, grab a “finger”, and poise it over your tea, give a toast to the sun – since you are honoring her return after a long winter’s nap.

The above information was obtained from Wikipedia and Australian Consumer’s Association – CHOICE.

-cheers