Shortbread

Shortbread is a type of biscuit (US: cookie) which is traditionally made from one part sugar, two parts butter and three parts flour, although other ingredients like ground rice or cornflour (US: cornstarch) are sometimes added to alter the texture. It is baked at a low temperature to avoid browning; when cooked it should be white or a light golden brown.

Shortbread is typically 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; or a thick (3/4 of an inch, 2cm) rectangular slab which is cut into fingers. It is made from a stiff dough which retains its shape well during cooking. The biscuits are often patterned, especially with the prongs of a fork before cooking, then sprinkled with more sugar while cooling.

Shortbread biscuits are often found in biscuit selections, or made by hand and given as gifts. They have a sweet, buttery taste, and a firm but crumbly texture. They are often associated with Scotland. Scottish Shortbread is sold all around the world. Shortbread and tablet (a type of crumbly fudge) can be found in every tourist shop in Scotland, and are just as popular with the locals.

Shortbread biscuits are not to be confused with sweetbreads, which are cooked mammal thymus glands or pancreas.