Mcvities All Butter Shortbread 200 G (Pack of 12)

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Timothy G. Roufs & Kathleen Smyth Roufs, Sweet Treats around the World: An Encyclopedia of Food and Culture (Santa Barbara, 2014), p. 290. This is where you really get the place around with flavours and make these white chocolate shortbread your own!

a b c d e Mariani, John F. (2014-02-04). Encyclopedia of American Food and Drink. Bloomsbury Publishing USA. p.1034. ISBN 978-1-62040-161-3. Historic UK - heritage of Britain accommodation guide. "Scottish Shortbread". Historic-uk.com . Retrieved 2010-11-24. Modern recipes also often deviate from the original by splitting the sugar into equal parts granulated and icing sugar and many add a portion of salt. white chocolate- I've used the choceur white chocolate from Aldi. It's a little bit more costly than the most basic cooking chocolate, but its really creamy and melts really well. Shortbread originated in Scotland. [1] [2] Although it was prepared during much of the 12th century, and probably benefited from cultural exchange with French pastry chefs during the Auld Alliance between France and Scotland, [3] the refinement of shortbread is popularly credited to Mary, Queen of Scots in the 16th century. [4] Despite the enduring popular association, evidence for any connection between Mary and shortbread's origin is sparse. [5]Shortbread is generally associated with and originated in Scotland, but due to its popularity it is also made in the rest of the United Kingdom, and similar biscuits are also made in Denmark, Ireland and Sweden. The Scottish version is the best-known, and is widely exported. a b Clarkson, Janet (2015-04-01). "Shortcake". The Oxford Companion to Sugar and Sweets. Oxford University Press. p.1093. ISBN 978-0-19-931362-4. Jamieson, John (1841). An etymological dictionary of the Scottish language (2nded.). Edinburgh: Andrew Shortrede. p.191 . Retrieved 10 May 2018. Shortbread is so named because of its crumbly texture (from an old meaning of the word "short", as opposed to "long", or stretchy). [12] [13] [14] The cause of this texture is its high fat content, provided by the butter. The short or crumbly texture is a result of the fat inhibiting the formation of long protein ( gluten) strands. The related word " shortening" refers to any fat that may be added to produce a "short" (crumbly) texture. [15] The stiff dough retains its shape well during cooking. The biscuits are often patterned before cooking, usually with the tines of a fork or with a springerle-type mold. Shortbread is sometimes shaped into hearts and other shapes for special occasions.

These really are best served at room temperature. The texture is much better with the caramel being softer and the chocolate being silky. The flavours also come together better and stand out, especially if you've added any variations. Rinsky, Glenn (2009). The pastry chef's companion: a comprehensive resource guide for the baking and pastry professional. Laura Halpin Rinsky. Hoboken, N.J.: John Wiley & Sons. p.257. ISBN 978-0-470-00955-0. OCLC 173182689. Millionaire's shortbread, also called caramel squares, is a modern variation, in which shortbread is topped with caramel and chocolate. [17] Cultural associations [ edit ] If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.

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one large circle, which is divided into segments as soon as it is taken out of the oven ( petticoat tails, which may have been named from the French petits cotés, a pointed biscuit eaten with wine, or petites gastelles, the old French term for little cakes. This term may also reference the shape of a petticoat [3]); In British English, shortbread and shortcake were synonyms for several centuries, starting in the 1400s; both referred to the crisp, crumbly cookie-type baked good, rather than a softer cake. [16] The "short-cake" mentioned in Shakespeare's play The Merry Wives of Windsor, first published in 1602, was a reference to the cookie-style of shortbread. [16] Shortbread was expensive and reserved as a luxury for special occasions such as Christmas, Hogmanay (Scottish New Year's Eve), and weddings. In Scotland, it was traditional to break a decorated shortbread cake (infar-cake or dreaming bread) over the head of a new bride on the entrance of her new house. [9] [10] [11] Shortbread was also given as a gift. [3] Name [ edit ]