I’ll be honest. I don’t know whether or not shortbread is period for Beathog or not. I know there are LOTS of people who believe it to have originated at least to the 12th century, originally as a “biscuit bread”, on the order of a modern day Italian biscotti. Those claim that the yeast in the bread was replaced by butter, and the biscuit bread developed into what we know as shortbread.
Many others attribute shortbread to Mary, Queen of Scots, who, in the mid-16th century was said to be very fond of Petticoat Tails, a thin, crisp, buttery shortbread originally flavored with caraway seeds (the preferred flavoring of seed cakes of this period, as well).
All I know is that shortbread is simply made, with ingredients commonly used in the 14th century in Scotland, and appears in some form in every recipe collection since the beginning of recipe publication in Scotland. Good enough for me!
MY RECIPE:
- 12 oz flour
- 4 oz sugar
- 8 oz butter
Mix flour and sugar together, and then rub in butter. Use the tips of your fingers; it should resemble sand.
Knead to form a smooth dough. Press into an 8″ well-greased tin. Mark out “fingers” and prick the surface all over with a fork.
Bake in a preheated 325 degree oven for 20-30 minutes. Do not brown! Cool slightly on rack before cutting into fingers, then cool completely before storing in an airtight container.