|Can you hear the bagpipes?|
|Detail of the opened package - it didn't stand a chance|
Shortbread is simple to make; traditionally it's made from three ingredients: sugar, butter and flour. The , and gets its names from its texture (from an old meaning of the word short, according to Wikipedia). The high butter content inhibits the formation of any long gluten strands and this is what gives the biscuits their divine flaky texture. Though, it's a few scant ingredients and not a lot of skill to bake, I do feel that making it right is a labor of love.
|My homemade shortbread fingers looking good enough to eat|
After overdosing on shortbread and Jaffa cakes on my 2012 trip to Scotland and Wales, I googled “shortbread recipe like Marks and Spencer” to find a good start in order to recreate at home the biscuits that I hoard in the UK. (Also, shortbread bikkies are simpler to make then Jaffa cakes.) After a few trials, I have fine-tuned a recipe into something that it very close to the almost-powdery, slightly-grainy, butter-rich and sugar-kissed cookies that are Scotland’s pride and joy and that I (and my dad) adore.
|My homemade with store-bought shortbread fingers|