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Mcvities All Butter Shortbread 200 G (Pack of 12)

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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. If using your hands; mix the sugar and flour together and rub the cubed butter in with your fingertips.

Davidson, Alan (2014-08-21). The Oxford Companion to Food. Oxford University Press. p.349. ISBN 978-0-19-104072-6. Triangular wedges of shortbread became known as "petticoat tails", and this form of shortbread has become particularly associated with Mary, Queen of Scots. [6] It has been suggested that a French term for the wedges of shortbread was petits gâteaux or petites gatelles – little cakes, and this became "petticoat tails". It is now thought the Scots term derives from the decorated round edge of the segments which resemble petticoats. [7] Other ingredients are often substituted for part of the flour to alter the texture. Rice flour or semolina makes it grittier, and cornflour makes it more tender. [3] Bere or oat flour may be added for flavour. [18]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] a b c d e f g h Brown, Catherine (2015-04-01). "Shortbread". The Oxford Companion to Sugar and Sweets. Oxford University Press. ISBN 978-0-19-931362-4. Chef John Quigley discusses and bakes Scottish Shortbread". Scotlandontv.tv. 2006-10-24 . Retrieved 2009-05-29. In American English, shortbread is different from shortcake. [16] Shortcake usually has a chemical leavening agent such as baking powder, which gives it a different, softer texture, and it was normally split and filled with fruit. [16] The most popular example of this difference is strawberry shortcake. [16] [17] Ingredients [ edit ]

Brown, Catherine (2015-04-01). "Shortbread". The Oxford Companion to Sugar and Sweets. Oxford University Press. ISBN 978-0-19-931362-4. ...not all shortbread is made with white flour. On Orkney, where a tasty Neolithic barley known as "bere" is still grown and milled, bakers add a little of this flour to their shortbread. Others add rolled oats to provide more flavour and texture. Millionaire's shortbread, also called caramel squares, is a modern variation, in which shortbread is topped with caramel and chocolate. [17] Cultural associations [ edit ] And if you're not sure what these are they can be described as biscuit confectionery item composed of a shortbread biscuit base topped with caramel and milk chocolate, or white chocolate in our case!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] It's hard to believe that these 6 simple ingredients turn into these rich and sweet millionaire shortbread bars, but that's all it takes! BTW- these are also commonly referred to as caramel shortbread, caramel squares, caramel slice, millionaire's shortbread, millionaire's slice, chocolate caramel shortbread, and Wellington squares! Let the tray sit at room temperature for about 10 minutes before slicing to make sure that they cut cleanly. Place your crumbly shortbread base into the lined pan and using a spoon, or your fingers press the dough into the bottom of the pan.

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