Shortbread is a traditional Scottish biscuit which is crumbly and sweet, perfect for dunking into a cup of tea. They are fairly easy to make, and take few ingredients – and can be jazzed up with chocolate, icing, and other flavours.
Shortbread originates from a medieval biscuit bread named a rusk.
This biscuit was a twice-baked, enriched bread roll dusted with sugar and spices and hardened into a hard, dry, sweetened biscuit.
The first recorded printed recipe was in 1736, by a Scotswoman named Mrs McLintock.
Throughout the years the recipe has been refined, added to and remade, and today is often enjoyed with a cup of tea.
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Method
Mix the butter and sugar together with a wooden spoon.
Stir in the flour and cocoa, followed by the chocolate chips – you’ll probably need to mix it together with your hands at this stage.
Halve the dough and roll each piece into a log about 5cm thick.
Wrap in cling film and chill for one hour or for several days. Can be frozen for up to one month.
Heat oven to 180C/160C fan/gas 4. Slice logs into 1cm-thick rounds, transfer to a baking tray lined with baking parchment and bake for 10 to 12 minutes. Cool on the tray.
