Shortbread Tastings

SUE LAWRENCE AND A PANEL OF TASTERS GET THEIR TEETH INTO SOME SHORTBREAD

Shortbread (‘short' describes the crisp, crumbling texture) was originally a yeast-leavened mixture, but by the 1850's the yeast had been abandoned and it was more or less as it is now – a rich blend of butter, flour and sugar. Meg Dods writing in 1826 suggests adding almonds and extra butter to make a thicker shortbread that was then sturdy enough to be sent to England as a gift.

Petticoat tails are the thinnest type of shortbread and are so-called because of their round shape resembles the full bell-hooped petticoats worn by ladies at the court of Mary Queen of Scots. There is, however, another strong theory about its etymology: that the name derives from petites galettes – French for little cakes.

We proud baking Scots would rather lay claim to having invented this most wonderful biscuit ourselves, however, without any assistance from our dear French friends during the Auld Alliance.

THE TASTERS
• Ian Buxton is a Management Consultant and contributor to Whisky Magazine
• Sue Lawrence is a food writer and contributor to Scotland Magazine
• Charlie MacLean is Editor-at-large of Whisky Magazine
• Roddy Martine is Contributing Editor of Scotland Magazine
• Marcin Miller is Editor of Scotland Magazine and Whisky Magazine
• Gerald Warner is an historian and columnist with Scotland on Sunday

THE VENUE
Our team of tasters gathered in the elegant Drawing Room of the fivestar Scotsman Hotel, Edinburgh, formerly editorial offices of The Scotsman newspaper. Aper...

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• By : Sue Lawrence
• In : Food
• Issue : 3
• Page : 76
• Words : 2,554