Who invented the Shortbread biscuit?

Question

It has to be the best biscuit out there - Surely the inventor won a Noble Peace Prize - many peace agreements would have been made over tea/coffee and shortbread...

Either who or exactly which country it orginates from would be a fine answer.

Answer 1

"Shortbread...a biscuit whose origin lies in the short cakes made in the 16th century...There are many variations. The thick Pitcaithly bannock has peel and almonds in the mixture..."
---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 721)

Answer 2

Shortbread is a type of biscuit (cookie) which is traditionally made from one part white sugar, two parts butter, and three parts plain white flour, although other ingredients like ground rice or cornflour are sometimes added to alter the texture.

Contents:

1 Baking procedure
2 Shapes
3 Cultural associations
4 External links

Baking procedure:

It is baked at a low temperature to avoid browning; and when cooked, it should be white or a light golden brown. Shortbread is so called because of its high fat content, "short" being the abbreviation of "shortening," which is usually butter.

Shapes:

Shortbread is typically formed into one of three shapes: one large circle, which is divided into segments as soon as it is taken out of the oven ("Petticoat Tails"); individual round biscuits ("Shortbread Rounds"); or a thick (¾" or 2 cm) rectangular slab cut into "fingers." It is made from a stiff dough that retains its shape well during cooking. The biscuits are often patterned, usually with the prongs of a fork before cooking; they are then sprinkled with more sugar while cooling. Shortbread biscuits are often associated with normal egg-based biscuits, but they hold their shape under pressure, making them ideal for packed meals.

Shortbread is often found in biscuit selections or made by hand and given as a gift. It has a sweet buttery taste and a firm but crumbly texture and is suitable for dunking. Shortbread and tablet (a type of crumbly fudge) can be found in every tourist shop in Scotland and is just as popular with the locals.

Shortbread is not to be confused with shortcake, which is similar to shortbread but made using vegetable fat instead of butter, giving it a different texture.

Cultural associations:

Shortbread is generally associated with Scotland, although it is also made in Denmark and other countries. The Scottish version is the best-known.

Answer 3

That's a good question but I honestly don't know. The best thing about shortbread cookies is that you can use cookie cutters on the dough to make the cookies come out in different shapes! It helps you be a lot more creative and it's more fun that way.

Answer 4

You can add finely chopped crystalized ginger which will be less syrupy than stem ginger to a butter shortbread recipe. The biscuits will be pale in colour. or; Ginger biscuit recipe:- 8oz plain flour, 2 teaspoons ground ginger, 4oz butter, 4oz caster sugar, 1 egg and finely chopped crystalised ginger. Sift flour and ginger into bowl and rub in butter. Stir in sugar, crystalised ginger and beaten egg. Knead to a soft dough and roll out fairly thinly on a lightly floured board. Bake in medium oven till crisp and golden.

Answer 5

I agree! It is the best ever. I know it originated in Scotland (I have an old Scottish recipe from my aunt) but I don't know who was the wonderful person who came up with it.

Answer 6

earl shortbread from lincolnshire (1796- 1848) x

Answer 7

ohhh they are so nice
they have got to be the best biscuits ever invented
but i dont know who did
i would like to say me but i cant! lol!

Answer 8

mr shortbread

Answer 9

No, Longbread is much better.
Though I like Mediumbread too.
ExtraLongbread for that strong taste :-p

Answer 10

this link doesnt say but it gives you shortbread info
http://en.wikipedia.org/wiki/Shortbread