The ancient Scots had no idea that Little Rae’s Bakery would transform their simple shortbread recipe into the now famous, colorful, and buttery delicious cookies we make today. As with most recipes, they change with the whims of a chef’s creativity, often forced into necessity by the limitations of available ingredients. Now, this simple cookie can seek fame and fortune through the glamor of our Instagram feed and show the history of the shortbread cookie in an unfinished story that began long ago.
In simple terms, shortbread is a type of cookie classified by its high butter content. It is named shortbread due to its short, or crumbly, structure—which is caused by the high proportion of fat. The traditional recipe, developed in Scotland, consists of one part sugar, two parts butter, and three parts flour. Of course, there are many variations on that, with some bakers using a 1:1:1 ratio and others who subsequently added other ingredients. But all modern-day butter cookies are derived from this simple 1-2-3 recipe.
Some experts believe shortbread can be traced back to the 12th century. Legend has it that Scottish chefs baked shortbread in the winter months and put slits into the rounds to resemble the sun’s rays. This yearly ritual was performed in an effort to persuade the sun to return and put an end to the cold winter.
However, the crumbly, buttery treat is most often associated with the mid-16th century Mary, Queen of Scots. She was known for her love of Petticoat Tails, a crunchy, thin, shortbread that was speckled with caraway seeds.
If we look even further back, that traditional shortbread recipe was actually a result of the medieval times’ “biscuit bread,” which consisted of hard, dry, and sweet biscuits (also known as rusks) made from enriched (yeasted) dough. The rusks were twice baked and dusted with sugar and spices. Once butter became more available, it eventually replaced the yeast, morphing into the shortbread we know today. In Commonwealth countries, cookies are still referred to as biscuits.
According to Historic UK, shortbread used to be considered a luxury. Because it was so expensive to make, common folk reserved it for special occasions such as weddings and holidays.
“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,” Historic UK contributor Ben Johnson writes. “The custom of eating shortbread at New Year has its origins in the ancient pagan Yule Cakes which symbolized the sun. In Scotland it is still traditionally offered to ‘first footers’ at New Year.”
Fortunately, due to the agricultural revolution, shortbread is now available to the masses at an affordable price. Click here to find a café or store near you that sells Little Rae’s shortbread cookies.
FAQs
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.
What's the difference between shortbread and Scottish shortbread? ›
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.
Why are shortbread cookies so expensive? ›
As shortbread was made with butter, sugar and flour, it would be both expensive and difficult to get hold of the ingredients, and so became synonymous with wealth, luxury and celebrations.
What is the meaning of shortbread cookies? ›
In simple terms, shortbread is a type of cookie classified by its high butter content. It is named shortbread due to its short, or crumbly, structure—which is caused by the high proportion of fat.
What is the world's famous shortbread? ›
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.
Why is shortbread so addictive? ›
That firm to the bite feel with a crumbly texture is the source of your shortbread addiction. Without it, it could be called something else entirely!
What are the 3 traditional shapes of 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.”
Why is it called millionaires shortbread? ›
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.
Why is shortbread called short? ›
Shortbread is called short because of the traditional ratio of one part sugar to two parts butter that lends a high fat content to the dough. This yields a soft, buttery crumb that melts in your mouth, similar to short crust pastry. This ratio is also what makes shortbread so crave-worthy. 2.
Why is shortbread unhealthy? ›
However, lipids, which are a component to food such as shortbread cookies are considered unhealthy because they are the most energetic nutrients in food and are a source of saturated fatty acids (SFA) (usually 40%) and sometimes also trans fatty isomers (TFA) [4,5,6].
The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour.
What are the disadvantages of shortbread? ›
It is super crumbly as a result of minimal kneading. As the dough isn't worked very much, gluten can't build up so the shortbread stays very fragile. The addition of semolina or rice flour helps increase the crumbliness whereas cornstarch makes the biscuits denser and therefore harder.
How long does shortbread last? ›
Bake the shortbread in the oven until very lightly coloured; allow about 20 minutes for biscuits, 30–35 minutes for a shortbread round. Dredge with sugar and place on a wire rack to cool. Shortbread will keep for up to 4 weeks in an airtight tin.
Why does shortbread taste so good? ›
Shortbread tastes good because of butter, glorious butter. Few cookies fill your mouth the way shortbreads do. And the flavor! One bite of a real shortbread cookie, with its fine crumb and rich sweet taste, is confectionary ecstasy.
What is the difference between Scottish shortbread and regular shortbread? ›
As mentioned above, the main differences between the two styles of cookies are butter content and inclusion of leavening agents. These differences result in very different texture and taste experiences. No matter your preference, you can be sure to get a quality product from Walkers Shortbread.
Why do Scottish people eat shortbread? ›
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.
What's the difference between shortbread and shortcake? ›
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.
What is the difference between a butter cookie and shortbread cookie? ›
Due to differing ratios, shortbread cookies are crumblier and more "sandy" than butter cookies, which are firm and solid enough to be iced. This mostly has to do with flour and eggs. Shortbread doesn't use eggs, while butter cookies do, making butter cookie dough more pliable and robust than its shortbread counterpart.
What's the difference between a biscuit and a shortbread? ›
Shortbread is an enriched version of biscuits that originated from the British Isles. This classic treat first made its appearance in written records in the 19th century and the term “short” in shortbread refers to its friable, easily crumbled texture.
