What is shortbread?

Shortbread is a traditional Scottish biscuit known for its simplicity, rich buttery flavor, and crumbly texture. Its history dates back to medieval times, evolving from a bread dough that was leftover from bread-making. Bakers would repurpose this dough, adding butter and sugar, then baking it at a low temperature until it hardened into a biscuit-like consistency. This process was a practical way to make use of excess dough and create a tasty treat.

The name “shortbread” is derived from an old meaning of the word “short,” which in baking terms refers to the crumbly texture caused by the high fat content from butter. This fat inhibits the formation of long gluten strands in the dough, resulting in a short, crumbly texture. Traditionally, shortbread was a luxury reserved for special occasions like Christmas and New Year’s (Hogmanay in Scotland), partly due to the expensive ingredients like butter.

Shortbread’s basic recipe has remained largely unchanged over centuries: butter, flour, and sugar. These simple ingredients create a rich, indulgent flavor and a melt-in-the-mouth texture that’s both satisfying and comforting. Over time, variations have emerged, with bakers adding ingredients like salt, vanilla, or almond extract for flavor, and experimenting with rice flour or cornstarch for a more delicate texture.

In terms of shape and presentation, shortbread is often formed into one of three varieties: “petticoat tails,” which are large circles scored into wedges; individual round biscuits; or thick rectangular slabs known as “shortbread fingers.” This versatility in form has allowed shortbread to maintain its popularity and adapt to different tastes and occasions.

As shortbread spread beyond Scotland, it became a staple in many parts of the world, especially in countries with British influence. It has been adapted in various ways, with different cultures adding their unique twist to this classic biscuit. However, the heart of shortbread remains its simplicity – it’s a humble, buttery biscuit.