Shortbread cookies are amazing they are buttery with that melt in the mouth texture that we all seem to love , and with it being National Shortbread Day, I just had to find that amazing recipe for you
This recipe is an easy one to follow as it is in a video tutorial to watch although there is a written recipe too with pictures if you prefer
This great recipe has been brought to you by BuonaPappa on YouTube and on the website buonapappa.net as well , thanks for sharing this recipe with us
Here below is the ingredients you will need to make this shortbread from the website plus the video tutorial to watch
Here you are what you need for a big batch of cookies: 60 small cookies or 30 big ones (I baked three baking sheets full of small cookies…)
Shortbread or “pasta frolla” is a basic buttery and mildly sweet dough extremely versatile and easy to prepare. I love adding some orange zest, orange extract and vanilla extract to give a scented delicate taste. My kids love the easiest recipe: thick 1/2 inch small cookies, bite size, perfect with milk for a lovely breakfast.
National Shortbread Day
Five Food Finds about Shortbread
- Scottish shortbread evolved from medieval biscuit bread, which was a twice-baked, enriched bread roll dusted with sugar and spices and hardened into a Rusk.
- Eventually butter was substituted for yeast, and shortbread was born.
- Since butter was such an important ingredient, the word “shortbread” derived from shortening.
- Shortbread may have been made as early as the 12th Century, however its invention is often attributed to Mary, Queen of Scots in the 16th Century.
- Petticoat Tails were a traditional form of shortbread said to be enjoyed by the queen. The round shortbread was flavored with caraway seeds, baked and cut into triangular wedges.
Article source :foodimentary.com
Original recipe source:buonapappa.net
