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Short Cake Recipe

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This recipe for Short Cake is from Abbieville Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
¼ cup sugar
4 t. baking powder
more than ⅓ cup butter
1 egg
⅓ cup milk
Directions:
Directions:
Mix dry. Cut in butter. Beat 1 egg, then add ⅓ cup milk to egg. Add to dry. Put a little flour into pan. Bake 10 minutes at 450°. (Use 1/2 recipe for 2 people)
Personal Notes:
Personal Notes:
The history of shortbread goes back to at least the 12th century and originally started life as ‘biscuit bread’; biscuits that were made from left-over bread dough that was sometimes sweetened and dried out in the oven to form a hard, dry rusk. This practise took place over the whole of the British Isles, not just Scotland.

Over time the leavening was lost and exchanged for butter, making it an expensive fancy treat that was only bought for celebrations such as Christmas and Hogsmanay (Scottish New Year). There are similar ‘breads’ outside of Scotland such as Shrewsbury cakes and Goosnagh cakes.

The large amount of butter is what makes shortbread short: the term short, when applied to biscuits and pastry, means crumbly, like shortcrust pastry should be. It is the reason why the fat added to biscuits and pastries is called shortening.

Today, shortbread is made from flour, butter and sugar, though other flavourings are added.

 

 

 

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