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 generally associated with Scotland although it is made in Denmark and in other countries.
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 ("Petticoat Tails"); individual round biscuits ("Shortbread Rounds"); or a thick (¾" or 2 cm) rectangular slab which is cut into fingers (simply "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, and are suitable for dunking. 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 :
(1) sweetbreads, which are cooked mammal thymus glands or pancreas.
(2) Shortcake, which is similar to Shortbread but made using vegetable fat instead of butter; giving it a different texture.
