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Shortbread

Appears in
Scottish Baking
Scottish Baking

By Sue Lawrence

Published 2016

  • About

In her book on the Scots household in the eighteenth century, Marion Lochhead writes about tea-parties of the day, when the hostess ‘must have a plate of bun and one of shortbread – either in a cake, broken into bits, or in little, round nickety Tantallon cakes, or in the favourite “petticoat tails” . . .’

Many years on, it still appears at all the best tea-parties and also on special occasions such as Hogmanay (sitting alongside the black bun) but is still as regular a feature in Scottish kitchens as porridge or mince.

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