Shortbread
Shortbread (of English . Short dough "shortbread", eg "friable bread") is a Scottish sweet shortcrust pastry. The classic recipe consists of one part sugar , two parts butter and three parts flour ( parts by weight).
Shortbread is usually baked in three different forms: The most common form are the cuboid, finger-length "shortbread fingers". The others are shortbread rounds that are just under one centimeter thick and about five centimeters in diameter. In another form, pre-punched circular segments, so-called “petticoat tails”, are broken out of discs with a diameter of around 15 to 20 centimeters .
In the United Kingdom , especially in Scotland , shortbread is one of the most popular types of pastry that is particularly popular during classic tea time .
literature
- Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “shortbread” .
