Hi, everyone. Glad you stopped by! Anyone have a sweet tooth today? Because if you do and are looking for something tasty to satisfy it, then you’re in the right place.
From Lorna Doone’s to the Girl Scout’s Trefoils to the distinctive red, plaid boxes of Walker’s, there are many pre-packaged shortbread options from which to choose. My personal favorite happens to be made by Shortbread House of Edinburgh – particularly the biscuits (cookies) with warming stem ginger. Mmm mmm good. Today I’m going to attempt to make my own version of their yummy treats.
Once a luxury to the “common” people of Scotland, shortbread began with medieval “biscuit bread” – that is, bread made with leftover biscuit dough. Over time, the yeast was replaced with butter and eventually evolved into shortbread as we know it today.
Traditionally, shortbread is made in three shapes: a large circle divided into segments called shortbread petticoat tails, a rectangle cut into strips or bars called shortbread fingers, and round biscuits (cookies) called shortbread rounds. I’m going to be making the rounds today.
Let’s begin!
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