Caloric, crumbly, melt-in-the- mouth nobility. We can only be talking about Scottish shortbread. The cutlet- shellacking fave of savorers in and outside Scotland. So simple, yet outrageously flavoursome and addicting. Lucky for us, National Shortbread Day (6 January) demands we treat our tastebuds to a slice or indeed an entire lately ignited charger. So while you master your lips in expectation, then are 10 fascinating data to get you in the mood.
3 constituents is all you need
Did you know Scottish shortbread is made from just 3 constituents? Adulation, flour, and sugar. No leavening agent (like incinerating greasepaint) is demanded. This is excellent news for cookers everyplace. Forget pain- mounding baking formulas, shortbread keeps it simple. 15 to 20 twinkles of baking latterly and you ’ll ask yourself how can commodity this easy to make be so moreish and mouth-wateringly succulent?
The high adulation volume in shortbread (one part sugar to two corridor adulation) gives it that delightfully crumbly feel. And also its name. This is because the old meaning of the world “ short” reflects this delicacy and so the name‘shortbread’ stuck. That establishment to the bite feel with a crispy texture is the source of your shortbread dependence. Without it, it could be called commodity additional entirely!
A 12th century dough trial was the catalyst
Flying back to the 12th century, it’s believed a bold chuck chef put leftover chuck dough in the roaster to dry it out. The result was “ biscuit chuck” – meaning “ doubly cooked”. Only latterly, when adulation was added rather of incentive – shortbread was born. And we ’ve noway looked back.
There are 3 shapes fritters, petticoat tails, and rounds.
Meet the 3 shortbread shapes petticoat tails, rounds, and fritters (the most popular type). Although the clean, caloric flavour boosted shortbread to fame, lately cookers have added fruit, nuts, chocolate chip, and vanilla into the blend. Millionaire shortbread with its layers of chocolate and caramel is a crave-good treat and numerous savorers’ shamefaced pleasure. This National Shortbread Day, decompress with a warm shortbread cutlet and immerse in a mug of hot tea or coffee. Or – if you ’re feeling Scottish – enjoy with a tipple of whisky. Yum!
The first shortbread form was discovered in 1736
The first published shortbread form appeared in 1736 from Scotswoman called Mrs McLintock. The rest is history. Incentive was used at the time. But by 1850, the adulation, flour and sugar rates used moment came common practice. Moment, millions flock to their favourite bakeries for a bite and singe an infectious mound at home to delight musketeers with or ingurgitate up in one lazy autumn of film- watching (we respect this!).
Mary Queen of Scots had a serious shortbread dependence
Mary Queen of Scots’ jones for shortbread soared it to fame. She asked private cookers to produce‘petticoat shortbread’shapes grounded on the petticoats she wore during the 16h century. And thanks to her, this shape remains a big fave now ( see over!) During her reign (1542 – 1567), a bite was reserved only for the nobility. Munched on by patricians and royals, and saved for special occasions like marriages, Christmas and New Year for the lower rich. Moment, shortbread reigns supreme in Scotland – affordable for all. The Scottish New Year shortbread tradition goes back to idolater times.
Scottish New Year – known as‘Hogmanay’– is deficient without the taste of shortbread! Inspired by the analogous- looking Yule Galettes from idolater times which symbolised the sun and new onsets, shortbread has come a New Year chief. It’s offered to all who enter the house on New Year’s day and believed to bring good blessings for the time ahead. As if you demanded an reason to devour one.
Scottish cookers entered a duty war over its bracket
Bread, biscuit, or cutlet? In the 1980’s, the Scottish Association of Master Cookers Scottish fought hard to fight off the European Union who wanted to classify shortbread a‘ common biscuit’in order to charge the advanced biscuit duty assessed by the government. Moment, numerous consider it a‘biscuit’, but the‘shortbread’ name stays thanks to their perseverance. We like it more this way, anyway.
It was broken over the heads of new misters
Fancy being covered in shortbread motes on your marriage day? Well, recently- wed misters in Shetland had no choice. Tradition goes that a lavishly decorated shortbread was broken over head of a new bridegroom on the entrance of her new home as a commemorative of good luck.
What’s your favourite Scottish food? Let us know in the commentary below!