In our house we love shortbread, it’s a family favorite and perfect with a cup of tea. Maybe because it hearkens back to our Scottish ancestors, or just because it’s super buttery, Shortbread is a classic Scottish dessert traditionally was made with: 1 part white sugar 2 parts butter 3 parts flour.
Modern recipes deviate from the three ingredient rule by splitting the sugar portion into equal parts of granulated sugar and powdered sugar and add salt. Plain white (wheat) flour is commonly used. However, ground rice or cornflour are also sometimes added to alter the texture.
Shortbread is so named because of its crumbly texture which is caused by its high-fat content, provided by the butter. “Shortening” is its related word that refers to any fat that may be added to produce a “short” (crumbly) texture.
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