Shortbread is a classic Scottish dessert. Although shortbread was prepared during much of the 12th century, the refinement of shortbread is credited to Mary, Queen of Scots in the 16th century. In Shetland, it is traditional to break a decorated shortbread cake over the head of a new bride on the entrance of her new house.
A Scottish creation, Shortbread is a dessert we can all adopt as our own. These easy shortbread cookies are something my grandmother used to always make during the Christmas holiday and that's a tradition that I have continued with my own kids. Scottish shortbread cookies are really almost half biscuit half cookie...they have a biscotti like quality and go great with coffee or tea. They're the perfect crumbly combination of slow-baked flour, butter, and sugar. And you don't want to miss out!
Best Short bread recipe- 1/2 th3 recipe though as it makes LOADS! 200g golden caster sugar, plus more to sprinkle 500g plain flour, plus more to dust 250g cornflour or rice flour Preheat the oven to 170ºC/fan