Archive Issue - Monthly Tidbits Article
March 2008

Shortbread Tidbit
by Jill Jackson

Some of the requests I receive on a daily basis include making a dessert that is not so rich and can be enjoyed with tea or coffee, or even a glass of milk. An avid dessert lover doesn’t have to depend upon the sugary taste in order to be satisfied. That is why one of my very favorite brethren to a beverage or meal is Shortbread.

Originating in Scotland, this shortening and oat-based treat was adopted by European settlers and used more frequently by farm-workers who used shortening and butter on a daily basis, long before it was considered “acceptable” to do so by noblemen and royalty. During the Elizabethan times it was believed to be Queen Elizabeth herself who made this cookie popular.

Making Shortbread is one of my favorite things to do for many reasons. Firstly, it allows me to use my grandmother’s rolling pin, something that always gives me great pleasure and takes me back to the essence of baking, no matter what time of year or how many other recipes I have developed.

Secondly, it is a recipe that has a delicate sensibility to it. Under-working the Shortbread dough and overworking the dough can have negative effects, each of which makes for a sub-par cookie, so the procedure is one that takes patience. This is not to say that it is tedious, because it is not, it is quite simple when done correctly

Thirdly, because it is such a lovely texture, one can mix several different flavors into the dough to enhance the flavor without making it too sweet. We love adding a bit of orange or lemon peel and dark chocolate, or creating a mocha almond butter cream and spreading it on like a pate’. And in that tradition, you can take out sugar from the recipe all together (this will make it a bit more crumbly and require more manipulation) and using it for savories rather than desserts and spread a pate or cheese over the top.

Delicious!