What is Scottish short bread?

Scottish Shortbread is a hard, slightly sweet and somewhat crumbly biscuit that has a butter taste and can keep well in storage in an airtight container. Scotland is a place where it came from short bread, so Scottish short bread is a truly authentic recipe that has since become the basis of more complex desserts. The Scottish bread components traditionally include butter, flour and sugar, although variations see the addition of vanilla, nuts or different types of flour. When biscuits are carried out baking, they can be served without any accompaniment or with sweet icing, such as fruit, whipped cream or ice cream. They are often eaten with coffee or tea. The proportions are often changed on the basis of the taste of the chef or on the final use of a cookie. The type of sugar used is most often brown sugar or unrefined sugar that helps maintain a hard ytextura cookie similar to a cake. Similarly, a high-fat component must be used to obtain the correct texture, such as butter-no-noor margarine- because the fat content prohibits gluten in flour to formto long springs. A simple combination of ingredients creates a cookie that easily disintegrates when biting or cutting is formed.

Creating Scottish short bread can begin in one of two ways. A very simple start of the dough is creaming butter and sugar together to form a damp base for the possible addition of flour. The flour slowly adds to butter and sugar and is integrated until a hard dough is formed.

The older method that does not use electrical mixers begins with very cold butter, which is passing through the grater and shredded into a bowl containing flour. With bare hands, butter and flour are slowly tight together until the flour is coated and formed in the harsh crumbs in the bowl, after which the sugar is added and integrated. The dough is actually created when the offal pushes into the baking pan, not before.

any method is used, the final dough is flattened and then bUnder placed in a single piece on a baking sheet or forms into small individual cookies. Molds are sometimes used to produce patterns on the top of cookies. A fork or knife can also be used to score the surface and create simple holes or patterns. The Scottish dough for a short bread then bakes slowly until it happens. Short Chread is usually cut while it is still hot, because it will not tear or crumble as much as if it were after complete cooling.