Scottish Shortbread

Shortbread is a Scottish biscuit traditionally made from one part white sugar, two parts butter, and three parts flour.

Shortbread is baked at a low temperature to avoid browning. When cooked, it is nearly white, or a light golden brown. It may be sprinkled with more sugar while cooling. It may even be crumbly before cooled, but will become firmer after cooling.

Shortbread originated in Scotland as far back as the 12th century. The first printed recipe was by a Mrs. McLintock, of Scotland, in 1736. Shortbread was an expensive luxury and for ordinary people, shortbread was a special treat reserved just for special occasions such as weddings, Christmas and New Year.

There are many possible variations to the classic recipe, and shortbreads can be shaped and cut in a variety of ways.

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 ; individual round biscuits (shortbread rounds); or a thick (¾" or 2 cm) oblong slab cut into fingers.

CHEERSONIC Ultrasonics offers cutting lines to shortbread manufacturers that need high volume production, eliminating the need for significant labor and time, while the neatness of shortbread cuts has always been an advantage of our equipment.

Written by Sophia Chen