Wedges of pure butter shortbread with a light dusting of sugar.  Baked in the Scottish Highlands from just four wholesome ingredients: butter, sugar, flour, salt.

Serve them the next time you have guests over. They make a particularly impressive garnish on mousse, puddings and ice cream.

Scotland, where it was originally known as "biscuit bread." The recipe for shortbread evolved over time, with early versions being made from leftover bread dough that was sweetened, flavored with spices, and baked into a hard, dry biscuit.

By the 16th century, shortbread had become a popular treat among the Scottish aristocracy, who prized its rich, buttery flavor and crumbly texture. It was often served at special occasions such as weddings, Christmas, and Hogmanay (New Year's Eve).

One of the key ingredients in traditional Scottish shortbread is butter, which was abundant in Scotland due to its lush pastures. The use of butter gave shortbread its distinctive melt-in-your-mouth texture and luxurious taste.

Over time, the recipe for shortbread continued to evolve, with variations incorporating different types of flour, sugar, and flavorings. However, the basic formula of butter, sugar, and flour remained constant.

Today, Scottish shortbread is celebrated as a quintessential Scottish delicacy and is enjoyed by people around the world. It is often shaped into rounds, fingers, or petticoat tails (triangular wedges), and is still a popular treat during holidays and special occasions. With its timeless appeal and delicious flavor, Scottish shortbread continues to hold a special place in the hearts of both Scots and enthusiasts of fine baking everywhere

Wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), butter (milk) (31%), sugar, salt.

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