‘Shortbread’ means ‘crumbly bread’.
The original idea of shortbread is that it is made of just three ingredients in the same proportion – ie one part sugar to two parts butter to three parts flour (or, at the beginning of its development, breadcrumbs). This is a lot of butter (hence the choice of butter is important) and it’s this high proportion which gives it the name ‘shortbread’ – ‘shortening’ is another name for fat which is solid at room temperature and used to give pastry a crumbly texture.
It was considered a delicacy, and, although it is now widely associated with Scotland, in fact it was Mary, Queen of Scots who introduced it to Scotland when she returned from France, accompanied by a bevy of French chefs. They baked it in rounds and decorated it with pastry representations of their boss’s petticoat tails.
Nowadays, the largest manufacturer of shortbread is Walkers, based in Aberlour in Scotland. They sell 40,000 of shortbread every year to 90 countries including the US, Japan and Australia. Now the company only sells through Waitrose and Ocado supermarkets (as well as Harrods, airports etc).
“Shortbread – it’s never in fashion and never out of fashion…. Everybody likes it and we make it in exactly the same way it was made in the village bakery. Cream the butter and the sugar, add the flour and bake”
said Jim Walker, in an interview recently in The Telegraph who suggests a traditional recipe comprising 500g plain flour, 240g caster sugar, 250g semolina, and 500g butter (plus extra for greasing) and baking for an hour in a coolish oven – 150°C.
It may be traditional, but after much experimentation Saucy Dressings has come up with a slightly different, more interesting recipe.
And you can add additional interest by:
- adding a tablespoon of lemon juice and topping with lemon zest (good with thunder and lightning ice cream). Some people also add candied lemon peel. And of course, you can do the same with orange…. or even bergamot.
- adding chopped pistachios for a middle eastern feel – add to the dough, or coated in melted dark chocolate and sprinkle the chopped pistachios over. Or do the same with almonds or hazelnuts. Try adding also blackberries.
- by adding 6 green cardamom pods and about 50g/⅓ cup roughly chopped pistachios and serving with vanilla ice cream
- add a couple of tablespoons of good quality Dutch cocoa to the dough
If you can find gold salt they look spectacular.
for 12-15 biscuits
- 125g/half a packet butter (ideally unsalted, and if you are in paradise you would be able to use Echiré – both Waitrose and Marks & Spencer stock this butter. It’s worth the additional cost because proportionately there is a lot of butter in shortbread – it’s what makes it ‘short’ see note below – and it’s what gives it its richness and texture)
- 55g/¼ cup golden caster sugar
- 120g/1cups plain flour
- 60g/½ cup cornflour (this finely milled maize flour gives the shortbread a softer, crumblier, ‘melt in the mouth’ texture) – some people use semolina instead to give extra ‘bite’ (can be a bit gritty). It’s fine to use plain flour instead if you don’t have any cornflour.
- sea salt crystals/flakes – I used some wonderful gold salt flakes sourced from Hediard in Paris
- preheat oven to 180°C
- cream together butter and sugar until a lighter ivory colour – use an electric whisk
- beat in the flour and the corn flour
- roll out into a rectangle and then cut up into shapes
- put onto a greased baking sheet
- prick with a fork (this allows the steam to escape and stops the shortbread from bubbling as it bakes)
- sprinkle with the salt
- bake for about 15-20 minutes – until just golden