Dish

Scottish Shortbread

Scottish shortbread has been around since the 16th century and is a staple in Scottish households. The cookie was originally made with oatmeal, but over time, the recipe evolved to include butter, sugar, and flour. Today, Scottish shortbread is enjoyed all over the world and is often served during the holidays.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› Scottish cuisine

Dessert› Cookie

Origins and history

Dietary considerations

Scottish shortbread contains gluten and dairy, making it unsuitable for those with gluten or dairy allergies. It is also high in calories and should be enjoyed as a treat.

Variations

Scottish shortbread can be made with different types of flour, such as whole wheat flour or almond flour, to make them healthier. Some recipes also call for adding nuts or dried fruit to the cookie dough. However, it is important to not stray too far from the traditional recipe, as this can result in a cookie that is too dry or too sweet.

Presentation and garnishing

When making Scottish shortbread, it is important to use high-quality butter and to cream the butter and sugar together until light and fluffy. It is also important to not overmix the dough, as this can result in tough cookies. Finally, Scottish shortbread can be presented on a platter or in a decorative box and garnished with a sprinkle of powdered sugar on top of the cookie.

Tips & Tricks

To achieve the perfect crumbly texture, it is important to let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Additionally, Scottish shortbread can be stored in an airtight container for up to a week.

Side-dishes

Scottish shortbread is typically served as a dessert on its own, but can also be paired with fresh fruit or ice cream for a more decadent dessert. It pairs well with tea or coffee.