Sometimes “LESS IS MORE”
There’s something to be said about that old saying “Less is more”. In its simplicity, traditional shortbread is made from three main ingredients: flour, sugar and butter, which creates a delicate, crumbly, melt-in-your-mouth texture. Butter was favored so much that in 1921 Britain proclaimed a law that states that a “shortbread” recipe must have at least 51% of its fat from butter (answers.com) to be called a shortbread.
Shortbread can be dated back as far as the 12th century in Scotland. It began as a twice-cooked bread, but over time, yeast was replaced by butter (shortening) and the term “shortbread” was derived. Although others referred to the shortbread as a biscuit/cake, Scottish bakers fought to call it “bread” to evade the government taxes on biscuits (madehow.com).
Because shortbread is so adaptable (Shortbread Flavors), you can have it almost any way you want it, and shortbread is not just for tea or holidays anymore. You can even enjoy it year round with milk, coffee, wine, or champagne.
There are so many intimidating and complicated cookie recipes in the world today, but the shortbread recipe has stood the test of time. Shortbread can be sweet or savory. It can be light, delicate, and even dainty. It has been coined the “granddaddy of all butter cookies” (encyclopedia.com), and after centuries of existence and only 3 main ingredients, shortbread is proof that “less is more”.