Description

Classic butter shortbread is a traditional Scottish biscuit renowned for its simple ingredients and unique texture. It is a rich, sweet, and dense baked good that has become a globally popular treat. 

Key Characteristics
Ingredients: True classic shortbread requires only three primary ingredients: white sugar, butter, and plain wheat flour, often in a 1:2:3 ratio by weight. Modern recipes may occasionally add a hint of salt or a small amount of cornflour/rice flour for an even more delicate crumb.
Texture: The name “shortbread” derives from its signature “short,” or crumbly, texture. This is a result of the high butterfat content inhibiting the formation of long gluten strands. The resulting biscuit is crisp yet tender and melts in the mouth.
Flavor: The flavor profile is centered around the rich, creamy taste of butter, which is the dominant note due to the high proportion of fat. It is not overly sweet and often has a subtle, balanced hint of salt.
Appearance: Shortbread dough is stiff and holds its shape well during baking. It is traditionally formed into one of three shapes: a large round (cut into triangular “petticoat tails”), individual rounds, or a thick oblong slab cut into “fingers”. Before baking, the dough is often patterned with the tines of a fork.