Shortbread is not just any biscuit – it has a history that dates back centuries. In this article, we’ll take a closer look at the origins of shortbread and how it became popular around the world.
The Birth of Shortbread
Shortbread is most closely associated with Scotland, where it originated in the 12th century. The early version of shortbread was quite different from what we think of today. In fact, it was originally a form of bread that was baked at a low temperature to dry it out. It was called “biscuit bread,” and the name “biscuit” itself actually means “twice-cooked” in old French. This bread was often left out to harden more before eating, giving it a crunchier texture.
From Bread to Biscuit
As the centuries passed, the original biscuit bread began to evolve. In the 16th century, shortbread changed from a simple, hard bread into the sweeter, richer form of biscuit we recognise today.
It is believed that Mary, Queen of Scots played a significant role in its development. The Queen reportedly enjoyed a version of shortbread made with butter, which was much richer than the previous versions made with other fats, like lard. This gave the biscuit the smooth, buttery flavour that defines it today.
During this time, shortbread was reserved for special occasions. It was often enjoyed during Christmas or New Year’s celebrations, as well as at weddings.
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Shortbread in the 18th Century
By the 18th century, shortbread had become more widely known, although it was still considered a treat for the wealthy. The high butter content and sugar made it expensive to produce, so only those who could afford the luxury of these ingredients enjoyed it regularly. It was during this time that shortbread was often shaped into different designs, such as circles or fingers stamped with patterns like a coat of arms or family crest.