Dean’s Scottish Shortbread 500g. ‘Ally McCoo’ Limited Edition Steven Brown Designed Tin.
- An assortment of our all-butter melt in the mouth shortbread fingers, petticoat tails & rounds presented in a delightful Steven Brown Art design tin.
- A lovely gift for any friends or family who enjoy delicious shortbread
- Suitable for Vegetarians
This melt in your mouth Scottish Shortbread is slowly hand-baked to create a delicious light and crumbly texture. These all-butter shortbread biscuits come complete with a stunning biscuit tin featuring a bold and bright Steven Brown design, making it the perfect gift or feature for your kitchen counter.
Shortbread is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three parts plain wheat flour. Other ingredients like ground rice or cornflour are sometimes added to alter the texture. Modern recipes also often deviate from the original by splitting the sugar into equal parts granulated and icing sugar and many add a portion of salt. Unlike many other biscuits and baked goods, 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.
Shortbread is so named because of its crumbly texture (from an old meaning of the word “short,” as opposed to “long,” or stretchy). The cause of this texture is its high-fat content, provided by the butter. The short or crumbly texture is a result of the fat inhibiting the formation of long protein (gluten) strands. The related word “shortening” refers to any fat that may be added to produce a “short” (crumbly) texture. Alternatively, the name may be derived from ‘shorts’, the bran and coarse part of meal.
Shortbread is different from shortcake, though they are similar: shortcake can be made using vegetable fat instead of butter and usually has a chemical leavening agent such as baking powder, which gives it a different texture. Shortbread biscuits are often associated with normal egg-based biscuits, but they hold their shape under pressure, making them ideal for packed meals.
Shortbread is traditionally formed into one of three shapes: one large circle, which is divided into segments as soon as it is taken out of the oven (petticoat tails, which may have been named from the French petits cotés, a pointed biscuit eaten with wine, or Petites gastelles, the old French for little cakes. This term may also reference a petticoat’s bottom); individual round biscuits (shortbread rounds); or a thick (¾” or 2 cm) oblong slab cut into fingers.
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 mould. Shortbread is sometimes shaped into hearts and other shapes for special occasions.