Fun Facts about Shortbread:
- Traditionally, we see Shortbread in the form of large rounds, triangular wedges, and thick rectangles. Today’s modern shortbread is made in various cookie shapes as well.
- The triangular wedges are also called petticoat tails because it is thought that they looked similar to a ladies’ garment called the petticoat – worn under dresses in the Victorian era.
- A Scottish cookbook dated at 1736 contained the first shortbread recipe. Some early versions contained yeast, but by 1850 most recipes were using the ingredients and ratios that bakers still use today: butter, flour, sugar and cornstarch.
- Shortbread was once baked and shared only on Christmas or on Hogmanay, the Scottish New Year’s Eve, but shortbread is now baked and enjoyed throughout the year!
Helen’s Famous Shortbread Recipe
- 3 cups sifted all purpose flour
- 1/2 cup cornstarch
- 1 cup sifted icing sugar
- 1 pound butter
- In mixer, cream butter, add sugar, until like whipped cream.
- Add flour and cornstarch (sifted together). Whip mixture until fluffy and until mixture breaks.
- Drop from spoon onto cookie sheet.
- Bake at 300 degrees F for approximately 20 minutes.