What is a short bread?

SHORTBREAD is a type of crumbly, sweet cookie that is commonly produced in Scotland, a nation with which dessert treatment has associated. These cookies are produced all over the world and often appear in the United States as a winter holiday treatment. Dense, sweet and highly rich, short -term bread is adored by many consumers and bakers for their excellent and fresh taste and easy production. It was made since the 17th century, when butter as a fat cooking began to enter normal use, especially in areas of heavy dairies such as Scotland.

The name probably comes from a large amount of shortening used in the cookies. Traditionally, bread is made of three ingredients: butter, sugar and flour. Cookies are usually made from one part of sugar, two parts of butter and three parts of white flour. Thanks to consumers of conscious health in the 20th century, short bread made of a mixture of whole grain and white flour can be found, as well as organic and low -fat versions.

After designing the dough for a short bread can be a coolerWell in a series of forms. Many domestic chefs simply make bikes, resulting in round biscuits that look quite attractive arranged on plates during the holidays. Many commercial companies produce large wheels that are cut into segments as soon as cooking is made, resulting in easily wrapped cookies. Sometimes short bread is also produced in large rectangular forms that are cut to the fingers.

Short bread dough holds shapes very well and, as a result, is often patterned or decorated with stamps, forks or other tools. The resulting cookie has an attractive pattern on the upper surface, with some companies have very distinctive combs or patterns for their products. Some Bread is also immersed in chocolate for growing rich touch.

After cooking, the shortbread is light golden, crumbly biscuit. When eaten simple, it can be very messy and often has a namaCIT of tea or coffee to soften before consuming. Cookies taste very butter because of the large amount used to produce them. Because short bread is so solid, it is easily packed and often distributed to cans or wrapped in decorative papers, especially during Christmas. In addition to Scotland, Denmark is another major producer of these cookies.

In order to build bakers, they can watch a traditional recipe for one part on two parts of butter on flour three parts and bake the biscuits at a low temperature on an unpainted leaf until they are pale gold. Low to medium baking temperatures are important to prevent cookies. If they bake in large wheels, the chefs should make sure they cut them off immediately after being removed from the oven before they become too fragile.