Shortbread

shortbread was raised to ‘flour confectionery’ status by the Scottish Master Bakers Association who considered it a class above the common ‘biscuit’, which is largely the reason it became – in its tartan box – such an export success.

Cook’s Tip: Butter is the determining flavour in shortbread, so tasting it before using will give some idea of its quality and suitability. Texture depends on the flour used. Cornflour will make it less crunchy. Rice flour on the other hand will