Milk + Honey - Baking History
  • Home
  • About Milk + Honey
Home
About Milk + Honey
Milk + Honey - Baking History
  • Home
  • About Milk + Honey
Cookies

The Long and Short Bread of It

July 14, 2017 by hannahabaffy No Comments
A stack of shortbread

Scotland is said to have a very different culinary history from that of the rest of the UK. Mostly untouched by the Roman influences that England had, they were left to their own devices. Some mistakes were made (haggis), but there are a few triumphs that emerged from that wild 12th century Scotland, shortbread being foremost among them. During Elizabeth, I reign, Scotland’s culinary scene was influenced partly by the French chefs brought there by Mary Queen of Scots. Said to be a great lover of shortbread, under her influence the simple dough reached new heights of refinement.

Originally, the butter in shortbread was yeast, and shortbread was simply the leftover scraps of bread baked earlier in the day dusted with spices and sugar and left to get hard and crackery in the oven post-bake. These scraps were called “biscuit bread” as biscuit means “twice baked” and were used as a “rusk” or baby teething food. With all the butter it smacks a bit of those French chefs we mentioned earlier, but the first recipe is attributed to a Scotswoman in 1736 by the rather stock name of Mrs. McLintock.

In fact, butter is the reason shortbread is called shortbread. The high amount of fat inhibits the gluten development and effectively “shortens” the gluten strands. This produces the crumbly texture we associate with the cookie and is also applied to several other confections (shortcake, shortcrust, shortening etc.) for the same reason.

Shortbread has now become so common that in the 1980s British Parliament threatened to officially change its title of bread to that of a common biscuit (cookie). Under this new classification shortbread would now be under the “biscuit tax”. That’s right England is the place where they tax you on your cookies and it rains all the time. In a moment of solidarity, the bakers fought back claiming the ancestry of shortbread was a long and noble one and distinctly rooted in bread and so could not be considered just another cookie. In the face of such irrefutable facts, Parliament surrendered and the United Kingdom’s favorite “bread” remained tax-free.

There are three typical shapes you still find shortbread in today. One large circle, cut into triangular wedges. The triangles resemble the shape of fabric pieces used to make petticoats during the reign of Queen Elizabeth I and were aptly named “Petticoat Tails”. Individual round cookies or “Shortbread Rounds”, and finally the rectangular Slabs called “Fingers”.

Black coffee in white and blue teacups and shortbread dipped in dark chocolate and sprinkled with sea salt.

Shortbread, that butteriest of cookies, crispy and sweet it may be one of my favorites and is certainly one of the easiest to make.

Vanilla Shortbread

14 ½ tablespoons Unsalted butter, at room temperature   

½ cup Sugar, granulated  

½ teaspoon Kosher Salt

1 teaspoon vanilla paste (if you’re using beans this translates to roughly 1 full vanilla bean or 1 tablespoon vanilla extract.)

Scant 2 cups All-purpose flour

2 tablespoons granulated sugar, for dusting

-Chocolate Shortbread can be made by replacing a quarter of the flour with unsweetened cocoa powder.

Instructions:

Cream butter until smooth, whether that be in a standing mixer or with a hand mixer is up to the chef’s discretion. Add the salt and sugar and cream together until light and fluffy. Add the vanilla, (I like the bolder flavor and the speckles that both paste and bean provide but they are more expensive and can be considered a luxury instead of a necessity).

Add half the flour, mix until just coming together, then add the remaining half mixing again until the dough starts to form a cohesive ball. Empty your bowl onto the counter and using your hands, work it together and form it into a square. Wrap this in plastic and refrigerate for 2 hours or up to 2 days.  If making ahead, this dough freezes nicely for up to a month.

Position racks in upper and lower thirds of the oven and preheat to 325℉ (163 ℃). Prepare 2 pans by lining them with parchment paper.

Unwrap the dough and roll out to roughly a 9 x 9-inch square. Frequently turning the dough helps to maintain the shape as you roll.

Using a large knife, score the dough into squares. I like the looks of 2 x 1 inches but the size and shape are once again completely up to you! A cookie cutter works as well.

Dust the tops of the cookies with sugar or leave plain if dipping in chocolate. Bake 13-15 minutes or until a pale gold color has been achieved.

Chocolate dipped shortbread on the saucer of a tea cup full of coffee, a single bite taken out of the corner.

Print

Vanilla Bean Shortbread Cookies

Keyword baking, darkchocolate, Milkandhoneythebakery, recipe, seasalt, shortbread, vanilla

Ingredients

  • 14 1/2 Tablespoons Unsalted Butter room temperature
  • 1/2 cup Sugar
  • 1/2 teaspoon Salt kosher
  • 1 teaspoon Vanilla Paste (if you’re using beans this translates to roughly 1 full vanilla bean or 1 tablespoon vanilla extract.)
  • 2 cups All-purpose Flour
  • 2 Tablespoons Sugar for dusting

Chocolate Sea Salt Variation

  • 3/4 cup Dark Chocolate chopped
  • 1 Tablespoon Fleur de Sel

Instructions

For the Dough

  1. In a standing mixer or with a hand mixer, cream the butter until smooth.

    Add the salt and sugar and cream together until light and fluffy. 

    Add the vanilla and mix again briefly.

    Add half the flour, mix until just coming together, then add the remaining half mixing again until the dough starts to form a cohesive ball.

    Empty your bowl onto the counter and using your hands, work it together and form it into a square. Wrap this in plastic and refrigerate for 2 hours or up to 2 days.

Rolling + Baking

  1. Position racks in upper and lower thirds of the oven and preheat to 325℉ (163℃). Prepare 2 pans by lining them with parchment paper.

    Unwrap the dough and roll out to roughly a 9 x 9-inch square. Frequently turning the dough helps to maintain the shape as you roll.

    Using a large knife, score the dough into squares, or use a cookie cutter.

    Dust the tops of the cookies with sugar or leave plain if dipping in chocolate. Bake 13-15 minutes or until a pale gold color has been achieved.

For the Chocolate Sea Salt Variation

  1. Once the cookies have cooled completely. 

    Melt the chocolate in the top of a double boiler. 

    Once the chocolate is completely melted, remove from heat and begin to dip your shortbread. 

    Dipping one corner in, lower the cookie half way into the chocolate then remove, shaking off the excess before placing on a wire rack to set.

    After every three or four cookies, stop to sprinkle salt on the cookies you just dipped. 

Recipe Notes

*Chocolate Shortbread can be made by replacing a quarter of the flour with unsweetened cocoa powder.

 

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to print (Opens in new window)
  • More
  • Click to share on Reddit (Opens in new window)
  • Click to share on Skype (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to email this to a friend (Opens in new window)
Share:
Page 9 of 9« First...«6789

About Me

Hi, I'm Hannah. Creator of Milk + Honey and long time curious eater. Join me as I explore the surprising history behind some of the world's most iconic dishes, and figure out the best ways to prepare them.

Recent Posts

  • God, Granola, and the Spiritual Qualities of Breakfast Cereal
  • Groom’s Cake, the Last Bastion of Gentility
  • The Great White Hope, 5 Steps to the Perfect Drip Cake
  • Pizzelle, The Cookie from Limbo

Milk + Honey

Milk + Honey

Categories

  • Basics (10)
  • Breads (5)
  • Breakfast (3)
  • Cakes (6)
  • Cocktails (1)
  • Confections (3)
  • Cookies (9)
  • Cupcakes (1)
  • Custards + Puddings (1)
  • Dessert Sauces (1)
  • Frozen Desserts (1)
  • Gluten Free (3)
  • Kitchen Sorcery (2)
  • Libations (1)
  • Pastry (4)
  • Pies + Tarts (6)
  • Sandwiches (1)
  • Sweet Breads (2)
  • Techniques (2)

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 865 other subscribers

Socialize With Me

Popular Posts

Cocoa Powder, Regular or Dutched?

Cocoa Powder, Regular or Dutched?

September 1, 2017
Pancakes, From Hell to Breakfast

Pancakes, From Hell to Breakfast

February 6, 2018
Apple Pie, American by Association

Apple Pie, American by Association

July 12, 2017

Categories

  • Basics
  • Breads
  • Breakfast
  • Cakes
  • Cocktails
  • Confections
  • Cookies
  • Cupcakes
  • Custards + Puddings
  • Dessert Sauces
  • Frozen Desserts
  • Gluten Free
  • Kitchen Sorcery
  • Libations
  • Pastry
  • Pies + Tarts
  • Sandwiches
  • Sweet Breads
  • Techniques
Read all of our wedding reviews on our Milk + Honey Bakery Storefront at Wwlogo 83x19

Recent Posts

God, Granola, and the Spiritual Qualities of Breakfast Cereal

God, Granola, and the Spiritual Qualities of Breakfast Cereal

October 7, 2019
Groom’s Cake, the Last Bastion of Gentility

Groom’s Cake, the Last Bastion of Gentility

September 30, 2019

The Great White Hope, 5 Steps to the Perfect Drip Cake

September 25, 2019

Pizzelle, The Cookie from Limbo

September 9, 2019

Brown Betty, Dessert or Racial Epithet?

August 19, 2019

Instagram feed

milkandhoneythebakery

"By their desserts will I judge them."
•Saveur Food Blog Award Finalist 2019: Best Baking and Sweets

Hannah | Milk + Honey Bakery
Imagine it: A thick, creamy, salty layer of peanut Imagine it: A thick, creamy, salty layer of peanut butter sandwiched between a crunchy coating of toasted almonds and toffee and a sweet chewy base of dates and oats. Now drizzle that in dark chocolate, and you’ve got yourself these decadent raw chocolate, peanut butter almond bars. 

Vegan, refined-sugar free, and gluten-free, eating responsibly has never felt so indulgent. Get the recipe on the blog this week!
The superiority of chocolate, both for health and The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.
-Thomas Jefferson

While not necessarily for the health reasons stated, Jefferson’s prediction has certainly come to materialize, at least in my home.
A debate I had with my husband shortly after makin A debate I had with my husband shortly after making this honey-almond “snack cake”: As we sat around “snacking,” we began to discuss what the real difference was between Snack cakes and Snacking cakes. Banal, yet relevant in the moment. 

This arbitrary mystery resulted in a lot of opinions and by the end of it, several unanswered questions. 

So I put it to you, Instagram Family, what is the real difference between Snack cakes and Snacking cakes? Are the terms so similar as to be inconsequential, or do their comparabilities hide deeper differences? 

The perimeters (at least in my mind) are these: Leftover birthday cake that becomes the next morning’s breakfast would definitely be a snack cake. Meaning a snack cake, while sounding laid-back, could be a slice of sophisticated dacquiouse or some other luxurious dessert.
Whereas a snacking cake would be something more along the lines of a sheet cake (like the classic chocolate Texas variety). More than a brownie but less than a layer cake. Something you could take a fork to but would probably just pick up with your hands. 

In short, any cake can be a snack. But not every cake is a snacking cake.

Thoughts?
When confronted by the age old question: ‘chocol When confronted by the age old question: ‘chocolate or carrot,’ which do you choose?
Is it too soon for #pumpkinspice ? Is it too soon for #pumpkinspice ?
Fragranced by delicate basil, rich with parmesan a Fragranced by delicate basil, rich with parmesan and pine nuts, and packing a garlicky punch, our braided pesto bread is the ideal way to use up your garden’s bounty. 

Also it looks impressive. Pull-out all the stops and impress your family and guests with this ultra-easy and rewarding loaf.
Consumed by Olmecs, Mayans, and Aztecs the ancient Consumed by Olmecs, Mayans, and Aztecs the ancient Mesoamericans are remembered as the original chocolate lovers. Considered a sacred beverage among them, cocoa was used during celebrations and religious ceremonies and was thought to lend the drinker strength.

It is said that Montezuma kept a massive storehouse of cocoa beans, and drank 50 golden cups of the stuff a day, decreeing that only those men brave enough to face battle would be permitted to join him in drinking it. Chocolate eventually becoming a regular part of military rations among the Aztecs. 

The belief that chocolate was a powerful elixir that lent its drinker extra virility and strength seems to have made its way into European and US thinking as well and may explain the application of including chocolate or pressed cakes of cocoa powder in US military rations, an operation practiced all the way up to the Vietnam war. 

With piles of historical evidence it would stand to reason that chocolate must be good for me, so I’m going to start making a regular habit of indulging in it. Each bite imbuing me with strength, vim, and vigor. Don’t stay a weakling all your life, join me in making these chocolate pot de creme today and start eating more chocolate.
A creamy savior, ice cream was America’s refuge A creamy savior, ice cream was America’s refuge during Prohibition, and one of our favorite forms of solace during the Great Depression. One might argue that without the aid of ice cream we might not be here today.
"Good apple pies are a considerable part of our do "Good apple pies are a considerable part of our domestic happiness." — Jane Austen
Load More... Follow on Instagram

 

Everly Post slider

  • Brown Betty, Dessert or Racial Epithet?

  • Sweet French Pastry Dough (Pâte Sucrée)

  • tart

    The Tart, a High Form of Pastry

  • A legion of Lemon Meringue Tarts

    Lemon Meringue Pie

  • american apple pie

    Apple Pie, American by Association

  • Buttery Flaky Pie Crust

    Buttery Flaky Pie Dough

Follow

milkandhoneythebakery

"By their desserts will I judge them."
•Saveur Food Blog Award Finalist 2019: Best Baking and Sweets

Hannah | Milk + Honey Bakery
Imagine it: A thick, creamy, salty layer of peanut Imagine it: A thick, creamy, salty layer of peanut butter sandwiched between a crunchy coating of toasted almonds and toffee and a sweet chewy base of dates and oats. Now drizzle that in dark chocolate, and you’ve got yourself these decadent raw chocolate, peanut butter almond bars. 

Vegan, refined-sugar free, and gluten-free, eating responsibly has never felt so indulgent. Get the recipe on the blog this week!
The superiority of chocolate, both for health and The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.
-Thomas Jefferson

While not necessarily for the health reasons stated, Jefferson’s prediction has certainly come to materialize, at least in my home.
A debate I had with my husband shortly after makin A debate I had with my husband shortly after making this honey-almond “snack cake”: As we sat around “snacking,” we began to discuss what the real difference was between Snack cakes and Snacking cakes. Banal, yet relevant in the moment. 

This arbitrary mystery resulted in a lot of opinions and by the end of it, several unanswered questions. 

So I put it to you, Instagram Family, what is the real difference between Snack cakes and Snacking cakes? Are the terms so similar as to be inconsequential, or do their comparabilities hide deeper differences? 

The perimeters (at least in my mind) are these: Leftover birthday cake that becomes the next morning’s breakfast would definitely be a snack cake. Meaning a snack cake, while sounding laid-back, could be a slice of sophisticated dacquiouse or some other luxurious dessert.
Whereas a snacking cake would be something more along the lines of a sheet cake (like the classic chocolate Texas variety). More than a brownie but less than a layer cake. Something you could take a fork to but would probably just pick up with your hands. 

In short, any cake can be a snack. But not every cake is a snacking cake.

Thoughts?
When confronted by the age old question: ‘chocol When confronted by the age old question: ‘chocolate or carrot,’ which do you choose?
Is it too soon for #pumpkinspice ? Is it too soon for #pumpkinspice ?
Fragranced by delicate basil, rich with parmesan a Fragranced by delicate basil, rich with parmesan and pine nuts, and packing a garlicky punch, our braided pesto bread is the ideal way to use up your garden’s bounty. 

Also it looks impressive. Pull-out all the stops and impress your family and guests with this ultra-easy and rewarding loaf.
Consumed by Olmecs, Mayans, and Aztecs the ancient Consumed by Olmecs, Mayans, and Aztecs the ancient Mesoamericans are remembered as the original chocolate lovers. Considered a sacred beverage among them, cocoa was used during celebrations and religious ceremonies and was thought to lend the drinker strength.

It is said that Montezuma kept a massive storehouse of cocoa beans, and drank 50 golden cups of the stuff a day, decreeing that only those men brave enough to face battle would be permitted to join him in drinking it. Chocolate eventually becoming a regular part of military rations among the Aztecs. 

The belief that chocolate was a powerful elixir that lent its drinker extra virility and strength seems to have made its way into European and US thinking as well and may explain the application of including chocolate or pressed cakes of cocoa powder in US military rations, an operation practiced all the way up to the Vietnam war. 

With piles of historical evidence it would stand to reason that chocolate must be good for me, so I’m going to start making a regular habit of indulging in it. Each bite imbuing me with strength, vim, and vigor. Don’t stay a weakling all your life, join me in making these chocolate pot de creme today and start eating more chocolate.
A creamy savior, ice cream was America’s refuge A creamy savior, ice cream was America’s refuge during Prohibition, and one of our favorite forms of solace during the Great Depression. One might argue that without the aid of ice cream we might not be here today.
"Good apple pies are a considerable part of our do "Good apple pies are a considerable part of our domestic happiness." — Jane Austen
Load More... Follow on Instagram
© 2017 copyright PREMIUMCODING // All rights reserved
Designed by Premiumcoding
 

Loading Comments...
 

    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.