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Despite being from the same island as the Britons (and the Welsh), Scotland has its own totally unique culture, history, language, and cuisine. Though the Roman Empire heavily influenced the development of British food when the Romans occupied England, they never got very far into Scotland -- heck, the Romans even built Hadrian's Wallto deter the Scots from England. Since the British were the dominant empire in the world for a long time, one might naturally assume they originated popular dishes that are commonly found in English cuisine.
So if you hear the term "Scottish shortbread," you might think it's a different version of the shortbread you're familiar with, right? Well ... actually, no. "Shortbread" is just Scottish shortbread; they're one and the same. While the recipe has changed throughout its history, and there is a version of shortbread from Ireland, the original shortbread you're familiar with comes from Scotland.
Though people always seem to think of haggis (even though its origins aren't Scottish) when the subject of Scottish food comes up, shortbread may be the nation's signature dish. Its history is over a millennia old, dating back to the Middle Agestradition of "biscuit bread," whereby excess dough was left in an oven on low heat until it hardened. Over time, the yeast in the recipe was replaced with butter (probably thanks to cultural exchanges that occurred as part of Scotland's long history with France), and shortbread became a recipe all of its own. That's actually where the name "shortbread" comes from: it has a crumbly (or "short") texture thanks to its ratio of one part sugar to two parts butter.
Because of the cost of butter, though, it was long considered a special occasion food and given rarefied regard. This status was bolstered byMary Queen of Scots' love of shortbread. In fact, cooks in Mary's court during the mid-16th century are sometimes credited with the creation of modern shortbread as it transitioned toward its current buttery state. From Scotland, the treat not only traveled south to England and west to Ireland, but also across the Atlantic with Scottish settlers in the American South -- which is why shortbread is a traditional part of American southern cuisine to this day.
Irish Shortbread Is Distinct From Scottish Shortbread
There isn't really an English version of shortbread; the version the British use is just classic Scottish shortbread from which the word "Scottish" has been shorn. There is, however, a type of Irish shortbread that's similar yet distinct from the more classic version. Irish shortbread not only sometimeschanges up the butter-to-sugar ratio (possibly going with 2/3 a cup of sugar to 1 cup of butter), but also adds cornstarch in place of some of the flour present in the traditional recipe. As cornstarch is a potent thickener relative to flour, this creates a denser cookie.
Whichever version of shortbread you prefer, though, the original -- which is often just called "shortbread" -- came from Scotland. So next time you sit down to enjoy a delicious crumbly confection, be sure to thank the Scots for coming up with it in the first place.
actually, no. "Shortbread" is just Scottish shortbread; they're one and the same. While the recipe has changed throughout its history, and there is a version of shortbread from Ireland, the original shortbread you're familiar with comes from Scotland.
Traditional Scottish shortbread is a simple recipe made with sugar, butter, flour, and salt. Other shortbread styles will include leavening agents like baking powder and baking soda, which makes them crisp instead of crumbly like traditional Scottish shortbread.
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.”
Shortbread originated in Scotland. Although it was prepared during much of the 12th century, and probably benefited from cultural exchange with French pastry chefs during the Auld Alliance between France and Scotland, the refinement of shortbread is popularly credited to Mary, Queen of Scots in the 16th century.
Dated back to the 12th century, a shortbread is a traditional Scottish cookie. Shortbread is a denser, crumblier cookie than sugar cookies and are often described as 'short' due to their high ratio of butter to flour which results in a rich, melt-in-the-mouth consistency.
Figure In More Fat. While Ina Garten adds a bit of water to solve the crumbly shortbread conundrum, that's not the only solution to try. Sometimes, dry shortbread occurs because you don't have enough fat in your dough. Fat, and namely butter, helps to retain moisture and give the dough its consistency.
The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour. The less you work the dough, the more crumbly and melt-in-your-mouth your shortbread cookies will be.
This is much thicker than a roll-and-slice sugar cookie — or really any other popular type of cookie. If you keep your dough any thicker, you risk the dough coming out of the oven raw. If it's any thinner, the cookie will have a crispy texture with the snap of a graham cracker.
The name "millionaire's shortbread" appears to have originated in Scotland. The "millionaire" prefix to millionaire's shortbread or millionaires slice implies a level of decadence and wealth to the sweet treat, that it is an upgrade from regular shortbread.
The word "bread" comes from "biscuit bread" which was made from leftover bread dough that was sweetened and dried out in the oven to make biscuits. Why do you poke holes in shortbread? The holes allow the moisture to escape during baking and more even heat distribution. This helps dry out and crisp up the cookies.
“Short,” in a baking context, means that there is a high proportion of fat to flour. This is usually just applied to non-yeast doughs, by the way; you won't see references to a “short” challah dough or brioche, for instance. Usually these short doughs are very rich, crumbly, and tender with butter.
Check doneness by looking for an even, light brown colour across the top of the biscuits, with slight darkening at the edges. Begin checking at the tail end of the cooking time. Undercooked shortbread will be doughy and chewy. Slightly overcooked and it will become chalky, brittle and hard.
Cornstarch provides the shortbread with structure, but its biggest job is keeping the cookies extra soft, tender, and light. I love adding a small amount to chocolate chip cookies too. Optional Coarse Sugar Topping: For an optional sparkly crunch on your shortbread wedges, add a sprinkle of coarse sugar before baking.
Shortbread has a much higher ratio of butter to flour and this is precisely what gives it that distinct melt-in-your-mouth texture. These proportions make shortbread a lot more dense compared to cookies, which means you could easily end up with shortbread that's hard and crunchy rather than buttery and crumbly.
Walker's Shortbread is honoured to carry a Royal Warrant, granted by Her Majesty the Queen, for the supply of Shortbread and Oatcakes. Walker's Shortbread is a gift fit for a king, and a treat befitting any special occasion.
The name "millionaire's shortbread" appears to have originated in Scotland. The "millionaire" prefix to millionaire's shortbread or millionaires slice implies a level of decadence and wealth to the sweet treat, that it is an upgrade from regular shortbread.
Are Danish butter cookies the same as shortbread cookies? Both shortbread cookies and Danish butter cookies are very similar in texture, taste and ingredients used. Like Danish butter cookies, shortbread cookies use a good amount of butter, but normally do not use a leavener, like egg or baking powder.
Shortbread is similar to shortcake but doesn't include baking powder. Lots of rich butter gives shortbread a high fat content, resulting in a fine, crumbly texture. Shortcake and shortbread biscuits are delicious on their own, with fruit and cream, or simply topped with a delicate dusting of sugar.
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