Week 4: Scotch Shortbread

*sigh*. I feel like I'm disappointing people by pulling out rather mundane choices to cook. I mean, I'm trying, I'm closing my eyes and I'm pulling out at random, but the roulette wheel keeps on picking things that are just not outrageous enough.

So this week I present: The humble Scotch Shortbread.

The recipe card ain't lying when it says "popular biscuits and slices". We make this one (or a variation of it) every Christmas.

So what exactly is the Scotch shortbread? Might as well throw in some history on this easy recipe this week:

Scottish shortbread evolved from medieval biscuit bread, which was a twice-baked, enriched bread roll dusted with sugar and spices and hardened into a Rusk (soft, sweetened biscuit). Eventually butter was substituted for yeast, and shortbread was born. Since butter was such an important ingredient, the word "shortbread" derived from shortening. Shortbread may have been made as early as the 12th Century, however its invention is often attributed to Mary, Queen of Scots in the 16th Century. Petticoat Tails were a traditional form of shortbread said to be enjoyed by the queen. The round shortbread was flavored with caraway seeds, baked and cut into triangular wedges. The triangles resemble the shape of fabric pieces used to make petticoats during the rein of Queen Elizabeth I. Shortbread was also made in individual round biscuits called shortbread rounds and in a rectangular slab, which was cut into thin pieces known as fingers. All of these forms of shortbread are still made today.

In the beginning shortbread was expensive and reserved as a luxury for special occasions like Christmas, Hogmanay (Scottish New Year’s Eve), and weddings. Through the years it developed into an everyday favorite and is now enjoyed all around the world. Traditional shortbread consisted of three main ingredients: flour, sugar and butter. Today many varieties of shortbread exist, but most still include the traditional ingredients. The type and texture of the dry ingredients greatly influences the consistency of the shortbread. The addition of rice flour gives shortbread a grainy, crumbly texture while cornstarch (corn flour) gives it a more dense texture.

Wait, you want to know more about shortbread? You got it! 

In Shetland a decorated shortbread was traditionally broken over a bride’s head before she entered her new home.

Shortbread was classified as a bread by bakers to avoid paying the tax placed on biscuits.

The Scottish custom of eating shortbread on New Year’s Eve derives from an ancient pagan ritual of eating Yule Cakes.

January 6th of each year is National Shortbread Day.

Bugger, just missed National Shortbread Day.

As you can see, there really isn't all that much in this recipe, nor is it particularly involved. 

Obligatory photo of butter. I can't complain about the butter in these recipes, I love it! 

Beating the egg and vanilla. I forgot to put the butter out to soften so whilst the oven was warming up I put it in there for a while and it softened a little. I could have used the microwave I guess, but that seemed like too much effort. 

In our house, the best part about baking is eating the butter mixture. Look at this one, it sure looks delicious! 

After adding the sugar this looks amazing. And I'll admit, it tasted damn good too. 

So I've added the rice flour and the normal flour and it looks really crumbly. You'd think I'd have put enough butter in there but this begs to differ from the looks of it. Hrmm. 

I've put it in the tray and after a little bit of delicate pushing, sort of came together ok in the end. But still not really doughy enough and I'm thinking, this is going to be a crumbly mess when it comes out of the oven. 

Whilst not on the instructions, I know this is what Mum does with her shortbread, and I thought, hell why not, this is looking pretty bland without it, so I added some yummy sugar on top. 

Time for the decorative patterns. I went for a diamond type design but we all know I'm no artist!

So it's been cooked and it doesn't look much different from when it went in the oven. Now the fun part of trying to get it out. 

Glad I pre-cut the shapes, because it was tricky getting it out. That first row got a little crumbly, and well I just had to eat some of the bits that broke off. So much for my delicate diamond pattern! 

The end result! It turned out well actually, but it's just your run of the mill shortbread. Nothing fancy but it tastes amazing with a nice warm cup of tea and with this rainy weather that we've had in Sydney the past few days, it's perfect :) 

Week Three: Milk Loaves

Are you wondering what the heck a milk loaf is? I certainly was. So lets have a google of that.

Google tells me this: “Settlers in the American plains states, where wood for cookstoves was in short supply, usually made their bread with milk and butter because it kept fresh longer than bread made with just water. This meant they could bake larger batches less often, saving fuel. It also produces a fine crumb.”

Seems everyone wants to claim the milk loaf, another search tells me its quintessentially British. Whatever. I can discern that it’s bread, and it has milk in it. Enough said, lets get baking!

“Cream the yeast and sugar”? That’s a little creative, women’s weekly. I would have preferred that you said “gently stir” as there is nothing cream like about the mixing I did with this. 

Butter in the pan, I love that all these recipes use butter. 

Getting the evaporated milk ready. This was crucial. It involved opening the tin.

Water and milk is ready to add to the melted butter.

Looks nice and yellow, adding the “creamed” yeast and sugar in there. Apparently this is meant to become frothy? I don’t like the chances of that happening.

So whilst I’m waiting, lets sift the rest of the ingredients.

 Hey what do you know! Its like science! It actually DID go frothy! Woo!

Making a nice big well for this frothy mix to be poured into.

Yeah that well business worked, didn’t it? Ha!

Mixing the dough, why do I need a wooden spoon? Wouldn’t my Teflon one work just as well?

Kneading the dough. I expected to have to knead more but this was fairly quick.

Back into the bowl, time to rise!

Putting the dough to bed, next to the microwave where it’s nice and warm.

An hour later I lift the cover and look at this! Super high!

“Loaf like shapes” well, I tried…

At least this isn’t as sticky as the other recipes I did. Went into the pan nicely.

Half time in the oven, looking great!

 Ready to cool, I have to say this bread smells good. It has a different smell to your usual bread, sort of like cheese.

Sliced and ready to eat! The milk does give it a different taste, like a cheesy parmesan type taste but its quite subtle. Beyond the few hours of rising and waiting this was an easy recipe and now I’ve got fresh bread for dinner!