The history of shortbread
We can’t think of anything better than a whole day dedicated to shortbread, which is why we’ll be celebrating National Shortbread Day on January 6.
Grab yourself a cup of tea and some buttery, crumbly shortbread, and have a read about the history of this Scottish classic.
A descendant from the Scottish twice-baked biscuit
Shortbread has been around since the 12th century and is a descendant of the Scottish twice-baked biscuits.
A version of shortbread that we eat today is credited to bakers serving at the court of Mary, Queen of Scots in the 16th century.
Back then, making shortbread was expensive, as it used high quality flour, butter and sugar and was served during important occasions such as Christ, Hogmanay, weddings and christenings.
Where did it get it name?
Shortbread gets its name from the short, melt-in-the-mouth crumbly texture of the biscuits. This is due to the pure butter used in the baking process.