Real shortbread comes down to a strict ratio — one part sugar, two parts butter, three parts flour, no eggs, no leavening — and its refinement into a luxury treat is popularly credited to Mary, Queen of Scots in the 16th century. Before that it was a humble descendant of dried-out “biscuit bread,” reserved for weddings, Christmas, and Hogmanay because butter and sugar were once too costly for every day. This is Guide № 001 in The Love Scotland Guide series.
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In this guide
- What Shortbread Actually Is
- A History Older Than the Recipe Book
- The Three Classic Shapes
- How It Is Made Well
- Shortbread Across Scotland
- Myths Worth Retiring
- Frequently Asked Questions
More Love Scotland Guides
The Love Scotland Guide is a numbered series — one tightly focused subject at a time, each with its own downloadable collectible edition.