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Scottish Shortbread
Scottish cookery has always differed from that south of the Border.
The Romans influenced English cooking but as they did not venture
far into Scotland, historically Scottish cuisine developed slowly.
Scottish cooking methods advanced through the influence of the
French at the court of Mary Queen of Scots and later through the
elaborate dishes served to English lords with Scottish estates.
Queen Victoria and
Prince Albert acquired Balmoral in the 19th century and whilst they
brought with them the rich food of the English court, they also
liked to serve traditional Scottish dishes to important visitors.
 Through
the 'Taste of Scotland' scheme that promotes
authentic and innovative Scottish
cooking,
Scottish cuisine is enjoying a renaissance and now many believe that
the best food in Britain is to be found north of the Border.
Scottish cooks have
always been famous for their soups, haggis (a dish traditionally
served on Burns Night) and their baking,
especially scones, pancakes, fruit cakes, oatcakes and shortbread.
The story of
shortbread begins with the medieval "biscuit bread". Any leftover
dough from bread making was dried out in a low oven until it
hardened into a type of rusk: the word "biscuit" means "twice
cooked". Gradually the yeast in the bread was replaced by butter,
and biscuit bread developed into shortbread.
Shortbread was an
expensive luxury and for ordinary people, shortbread was a special
treat reserved just for special occasions such as weddings,
Christmas and New Year. In Shetland it was traditional to break a
decorated shortbread cake over the head of a new bride on the
threshold of her new home. The custom of eating shortbread at New
Year has its origins in the ancient pagan Yule Cakes which
symbolised the sun. In Scotland it is still traditionally offered to
"first footers" at New Year.
 Shortbread
has been attributed to Mary, Queen of
Scots, who in the mid 16th century was said to be very fond of
Petticoat
Tails, a thin, crisp, buttery shortbread originally flavoured with
caraway seeds.
There are two
theories regarding the name of these biscuits. It has been suggested
that the name "petticoat tail" may be a corruption of the French
petites gatelles ("little cakes").
However these
traditional Scottish shortbread biscuits may in fact date back
beyond the 12th century. The triangles fit together into a circle
and echo the shape of the pieces of fabric used to make a full-gored
petticoat during the reign of Elizabeth I. The theory here is that
the name may have come from the word for the pattern which was
'tally', and so the biscuits became known as 'petticoat tallis'.
Shortbread is traditionally formed into
one of three shapes: one large circle divided into segments
("Petticoat Tails"); individual round biscuits ("Shortbread
Rounds"); or a thick rectangular slab cut into "fingers."
There are many different recipes and
regional variations for shortbread. The following recipe uses rice
flour to give a slightly grainy texture:
Scottish Shortbread
6 oz. plain flour ~ 2oz.
caster sugar ~ 1 oz. icing sugar ~ 2 oz. rice flour ~ 5 oz. butter ~
pinch of salt
Preheat oven to 140°C
(280°F or Gas mark 2). In a mixing bowl, cream together the sugars
and the butter. Sift in the flours and salt: work by hand to a stiff
dough. Roll out the dough to 1/2 inch thickness. Form either into a
round or into fingers and prick with a fork. Bake in the oven until
light golden brown, around 30 - 40 minutes.
Today shortbread is a
popular souvenir from Scotland. As well as plain shortbread,
shortbread containing fruit, nuts and chocolate is now available,
beautifully gift-wrapped in tartan or presented in tartan boxes.
© HUK
Useful Links
Taste of
Scotland
http://www.taste-of-scotland.com/
More British History
History of Scotland - History
of England - History of Wales
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