Crawfords Shorties Golden Shortcake Biscuits - 24x300g

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In American English, shortbread is different from shortcake. [17] Shortcake usually has a chemical leavening agent such as baking powder, which gives it a different, softer texture, and it was normally split and filled with fruit. [17] The most popular example of this difference is strawberry shortcake. [17] [18] Ingredients [ edit ] The best part is that it's easy to customize with your favorite additions, or leftover Christmas cake fruit, nuts, chocolate, etc Historic UK - heritage of Britain accommodation guide. "Scottish Shortbread". Historic-uk.com . Retrieved 2010-11-24.

Chocolate - dip each one after baking into melted chocolate, or mix in white chocolate chips or milk. Or try swapping a tablespoon of flour for cocoa powder to make chocolate shortbread! The stiff dough retains its shape well during cooking. The biscuits are often patterned before cooking, usually with the tines of a fork or with a springerle-type mold. Shortbread is sometimes shaped into hearts and other shapes for special occasions. Scottish chef John Quigley, of Glasgow's Red Onion, describes shortbread as "the jewel in the crown" of Scottish baking. [22] Storing after baking - Due to the fat and sugar content of homemade shortbread, they have a longer than normal shelf life and should last about 3-4 weeks in an airtight container at room temperature Shortbread originated in Scotland. [2] [3] Although it was prepared during much of the 12th century, and probably benefited from cultural exchange with French pastry chefs during the Auld Alliance between France and Scotland, [4] the refinement of shortbread is popularly credited to Mary, Queen of Scots in the 16th century. [5] Despite the enduring popular association, evidence for any connection between Mary and shortbread's origin is sparse. [6]In one of the oldest shapes, bakers pinched the edges of a shortbread round to suggest the rays of the sun. [4]

Shortbread or shortie [1] is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour. Shortbread does not contain any leavening, such as baking powder or baking soda. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and some Scottish brands are exported around the world.

Jamieson, John (1841). An etymological dictionary of the Scottish language (2nded.). Edinburgh: Andrew Shortrede. p.191 . Retrieved 10 May 2018.