Shortbread
Shortbread
Shortbread (/ˈʃɔːrtˌbrɛd/) is a type of traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three parts plain wheat flour. Other ingredients like ground rice or cornflour are sometimes added to alter the texture.
Etymology
The term "shortbread" is derived from the old word "shortening", referring to the high butter content that 'shortens' the biscuit texture. The first recorded recipe was printed in 1736, from a Scotswoman named Mrs McLintock.
Variations
There are three different forms of shortbread: Petticoat Tails, Shortbread Rounds and Shortbread Fingers. The Petticoat Tails form is large, round and scored with segments, while the Shortbread Rounds are small, round biscuits. The Shortbread Fingers are rectangular slabs.
Related Terms
- Biscuit: A small baked bread or cake. In the United States, a biscuit is a type of quick bread, while in the UK and other English-speaking countries, a biscuit is a sweet baked dessert similar to a cookie.
- Butter: A dairy product made from the fat and protein components of milk or cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat.
- Sugar: A sweet crystalline substance obtained from various plants, especially sugar cane and sugar beet, consisting essentially of sucrose, and used as a sweetener in food and drink.
- Wheat Flour: A powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour.
External links
- Medical encyclopedia article on Shortbread
- Wikipedia's article - Shortbread
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