Scotch Shortbread



Additional Historical Information
Law's Grocer's Manual 1895 edition, described 'Shortbread or Shortcake' as 'a crisp kind of tea-cake, highly popular in Scotland' which was more elaborate than modern recipes and 'made with flour and butter, or lard, sometimes plain and sometimes flavoured with citron and chopped almonds, or ornamented with caraway comfits. These are generally baked rather thin, and dabbed on top with an instrument called a "dabber" and the edges of the cake are usually pinched.'

The sugar used was loaf sugar, which was white sugar moulded after it was refined into cone-shaped loaves. This was cut up either by the retailer or at home using a cleaver and sugar nippers and then ground into powder. Mrs Beeton recommended that 'Loaf sugar should be well pounded, and then sifted through a fine sieve.'
Modern Recipe
 Shortbread

150g plain flour,
25g rice flour,
50g caster sugar,
100g butter

Sift together the flours and sugar. Work in the butter, keeping in one piece, gradually rubbing in the dry ingredients.

Knead well and pack into a rice floured shortbread mould or an 18cm sandwich tin.

Bake in a moderate oven 160°C, 325°F, Gas Mark 3 until firm and golden (about 45 minutes)

When cool dredge with sugar and serve cut into wedges. Any of the following may be added to the basic recipe - ground cinnamon or caraway seeds, flaked almonds, chopped glace cherries or crystallised ginger, chocolate chips.

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