Shortbread
463551
219925279
2008-06-17T14:06:17Z
Psychonaut
28478
/* Cultural associations */ -spam
[[Image:Shortbreadrounds.jpg|thumb|Shortbread rounds before being baked]]
'''Shortbread''' is a type of [[biscuit]] ([[cookie]]) which is traditionally made from one part [[sugar|white sugar]], two parts [[butter]], and three parts oatmeal (although [[flour|plain white flour]] is common today, and other ingredients like ground [[rice]] or [[cornflour]] are sometimes added to alter the texture). Shortbread is so named because of its crumbly [[Texture (food)|texture]] (from an old meaning of the word short). The cause of this texture is its high [[fat]] content, provided by the butter. The related word "[[shortening]]" refers to any fat that may be added to produce a short (crumbly) texture. <ref>{{cite web|url=http://www.etymonline.com/index.php?term=shortening|accessdate=2007-01-25|title=Online Etymology Dictionary}}</ref>
Shortbread is not to be confused with [[shortcake]], which is similar to shortbread but made using vegetable fat instead of butter, giving it a different texture.{{Fact|date=November 2007}} By coincidence, it is now understood that the short or crumbly texture is a result of the fact that the fat inhibits the formation of long protein ([[gluten]]) strands.{{Fact|date=December 2007}}
== Baking procedure ==
Shortbread is baked at a low temperature to avoid browning. When cooked, it is nearly white, or a light golden brown.
== Shapes ==
[[Image:Shortbread fingers.jpg|thumb|right|Shortbread fingers]]
Shortbread is traditionally formed into one of three shapes: one large circle, which is divided into segments as soon as it is taken out of the oven ("Petticoat Tails", named from the [[French language|French]] 'petits cotés', a pointed biscuit eaten with wine<ref>http://books.google.co.uk/books?id=amAJAAAAQAAJ&printsec=titlepage#PPA207,M1</ref>); individual round biscuits ("Shortbread Rounds"); or a thick (¾" or 2 cm) rectangular slab cut into "fingers." It is made from a stiff dough that retains its shape well during cooking. The biscuits are often patterned, usually with the prongs of a fork before cooking; they are then sprinkled with more sugar while cooling. Shortbread biscuits are often associated with normal egg-based biscuits, but they hold their shape under pressure, making them ideal for packed meals.
Shortbread is also sometimes shaped in stars and other shapes for special occasions
== Cultural associations ==
Shortbread is generally associated with and originated in [[Scotland]], but due to its popularity it is also made in the remainder of the [[United Kingdom]], and other countries like [[Denmark]], the [[Republic of Ireland]] and [[Sweden]]. In the latter a popular recipe of it is called "Drömmar", literally meaning "dreams" in English. The Scottish version is the best-known, and [[Walkers Shortbread]] Ltd is Scotland's largest food exporter.<ref>[http://scotlandonsunday.scotsman.com/business.cfm?id=1063102007 Scotland on Sunday - Business]</ref>
Shortbread was chosen as the [[United Kingdom]]'s representative for [[Café Europe]] during the 2006 [[Austria]]n Presidency of the [[European Union]].
Scottish chef John Quigley, of Glasgow's Red Onion, describes shortbread as "the jewel in the crown" of Scottish baking.<ref>[http://www.scotlandontv.tv/scotland_on_tv/video.html?vxSiteId=60fdd544-9c52-4e17-be7e-57a2a2d76992&vxChannel=Food%20Recipes&vxClipId=1380_SMG1564&vxBitrate=300 Chef John Quigley discusses and bakes Scottish Shortbread]</ref>
[[Category:Baking]]
[[Category:Cookies]]
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[[ja:ショートブレッド]]
[[zh-yue:奶油酥餅]]
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