Where Does Shortbread Come From?

Ever wonder where this delicious and moreish biscuit comes from?

Want to know a little more about this wonderful, buttery, crumbly favourite?

But first, did you know we have a National Shortbread Day here in the UK?

Watch out for it on Monday 6th January 2025!

History:

• The biscuit has actually been around since 12th century British Isles. Not wanting to waste anything, it was made from leftover bread dough that was dried out and then often sweetened with sugar and spices. It was known as ‘biscuit bread’.
• Fast forward to the 16th century in the Court of Mary Queen of Scots, the biscuit, as we now know it, was born!  It’s said that the Queen adored it, particularly ‘Petticoat Tails’, which was a thin, crisp type of shortbread cut into triangles and flavoured with caraway seeds.

However, as it contained high quality flour, butter and sugar it was too expensive to make for most people and so it was reserved for special occasions, like Christmas and weddings. In fact, in Shetland it was traditional to break a decorated shortbread over the head of a new bride on the threshold of her new home (poor woman!).

Sometimes other ingredients were added, like almonds, caraway and citrus fruits.

You’ll find today’s shortbread as either small round biscuits, fingers or in a large round and often patterned.

Why is its name ‘short’?

• The ‘short’ refers to its crumbly texture, produced by the high proportion of pure butter.

What are the ingredients?

• Traditional shortbread is made up from just 3 ingredients, 1-part white sugar, 2 parts butter and 3 parts flour.

Modern recipes split the sugar portion into equal parts of granulated sugar and powdered sugar and add salt. Plain white wheat flour is normally used but some may use cornflour or ground rice for a different texture.

Fancy having a go?

Try this simple shortbread recipe (bbc food team):

Makes 20-24.

• 125g of unsalted salted butter, softened. Note – only butter will work, not margarine or other substitutes.
• 180g of plain flour.
• 55g caster sugar (and a little extra to finish).

Method:

1. Preheat oven to 190c/170c fan.
2. Beat the butter and sugar together until smooth.
3. Stir in the flour to get a smooth paste.
4. Turn onto a work surface and gently roll out until the paste is 1cm thick.
5. Cut into shortbread rounds or fingers and place onto baking tray. Prick the tops with a fork, allowing them to cook more evenly and creating the short texture we all love.
6. Sprinkle with sugar and chill in the fridge for 20 mins.
7. Bake in the oven for 15 to 20 mins or until golden brown.
8. Set aside to cool on a wire rack.

Originating in Scotland, this popular biscuit is now made throughout the UK and loved around the world.

Enjoyed with morning coffee or afternoon tea, we’ll never tire of this rich buttery biscuit.

Feeling peckish? Then look no further!  Our melt-in-your-mouth shortbreads are selected from Britain’s finest artisan bakers. Available as small gift sets or larger hampers, they’re  beautifully packed and presented and waiting for you. Ideal as gifts or for treating yourself!