Original shortbread was nothing more than sweetened leftover bread dough placed in a low oven until hardened to a rusk. Hence, the bread part of the name. In baking terms, short is a reference to adding fat. This was added to the name thanks to Mary Queen of Scots, who brought her fancy French ways and love of butter with her to Scotland and in doing so elevated those hard rusks to the sublime biscuit we know today . Just how sublime, can only truly be appreciated in the tasting.
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