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No common biscuit

Appears in
A Year in a Scots Kitchen

By Catherine Brown

Published 1996

  • About
The British Empire may have had it, but there are no signs of decay in the empire which has grown this century around Scottish shortbread. Sold in millions of tons around the world, its fame is largely due to the talents of Scottish bakers and their determination that shortbread should remain shortbread and not be classed as a common biscuit. An issue which is related in the history of the Scottish Association of Master Bakers when a government tax tried to claim it as a biscuit. But it has a long and distinguished ancestry as a ‘speciality item of flour confectionery’, argued the bakers, winning their case and saving the shortbread.

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