According to the “Historic UK” website, there are several origin stories regarding shortbread. One version is that the humble shortbread’s beginning dates back to the early 12th century and stems from the little “biscuit breads” made by slowly baking bits of leftover bread dough by the fire. Along the way, butter became a star ingredient and the reason for the descriptor “short,” – which we’ll discuss in a minute – oat flour was replaced with wheat flour and the “biscuits” were sweetened by adding sugar.
It is also suggested that the shortbread’s origin is closely connected with Mary, Queen of Scots who introduced Scotland to the deliciously rich and buttery petticoat tails, or petits côtes, of France in the 16th century. The triangular shape is achieved by scoring a round of shortbread into triangles. Once baked, the shortbread is cut into triangles, mimicking the fanned petticoats popular at the time.
Although it is often referred to as simple or humble, with only three ingredients, shortbread was once considered a luxury, due to the amount of butter in the recipe. With the cost of butter these days, it may have become a luxury again! Still, butter really is key to a great shortbread. According to culinary historian, Theodora Fitzgibbon in her book A Taste of Scotland in Food and Pictures, ” Butter is essential, it is pointless to substitute margarin.” Amen.
I can find no mention of the “short” aspect of the name, but I do know that fat “shortens” gluten strands in flour, so perhaps that is its provenance? It may also refer to the fact that to achieve a crisp shortbread you should never mix the dough too long or too vigorously. Kneading a dough lengthens the gluten strands which can make the dough tough. (of course, we could delve into the impact of moisture on gluten and it’s resulting toughness, but since there is no liquid in shortbread, I’ll leave it) In other words, spend a “short” time with a light hand to bring the dough together. Of course, this flies in the face of the preparation of “whipped shortbread” which is very light, but in my opinion, is not a true shortbread at all. I am sure there are many in the “whipped” camp who would disagree.
Here is a simple recipe with lots of options for flavour experimentation.
MY FAVOURITE SHORTBREAD
Preheat Oven to 325F Yield- about 2 dozen
Ingredients
1 cup all-purpose flour
½ cup rice flour
½ cup icing sugar
¾ cup butter, softened
1. Sift together rice flour, icing sugar and all-purpose flour.
2. Incorporate the butter until a soft dough forms, mixing with your hands, gently.
3. Roll the dough on a floured surface until about 1/3 inch thick and cut into small bars or with your favourite cookie cutter. Using a fork or a wooden skewer, poke holes in the cookies. This helps to draw the heat into the middle and prevents the shortbread from bubbling on the bottom.
4. Place on an ungreased or parchment-lined cookie sheet. Place cookie sheet in the refrigerator for about 20 minutes. This will help the shortbread to hold their shape while baking.
5. Bake for 20- 25 minutes or until lightly browned.
A few more thoughts…
Substitutions
You can substitute all-purpose flour for the rice flour in equal measure. This will result in a little less crispness, but still a delicious shortbread.
You can also substitute 1/3 cup, plus 1 tablespoon granulated sugar for the ½ cup of icing sugar.
Storing
Store baked shortbread in an airtight container in layers, placing parchment paper between each layer. It will keep for up to ten days at room temperature. In the freezer for up to three months.
You may also choose to freeze the dough before cutting and baking. Shaping it into a tightly wrapped flat disc will allow a shorter defrosting time.
I’m not keen on refrigerating the shortbread as it can absorb the flavours of other foods, due to its high fat content. But, if you do, make sure it is in an airtight container. Bring it to room temperature before serving.
Variations
Add the following to taste.
Cranberry-Herb Shortbread: Finely chopped dried cranberries and a touch of minced fresh rosemary.
Nutty Shortbread: Toasted hazelnuts, walnuts, pecans or Brazil nuts, finely chopped.
Lemon Poppyseed Shortbread: Lemon zest and poppy seeds.
Lavender Shortbread: Use lavender sparingly, as it has a strong perfume.
Crystallized Ginger and Sumac Shortbread: Minced crystallized ginger and a touch of dried sumac powder.
Ginger Nut Shortbread: Minced crystalized ginger and finely chopped hazelnuts.
