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Shortbread
Shortbread is a type of biscuit (American English: ''cookie'') traditionally made from one part white sugar, two parts butter, and three parts flour (by weight). The use of plain white (wheat) flour is common today, and other ingredients like ground rice or cornflour are sometimes added to alter the texture. Also, modern recipes often deviate from the pure three ingredients by splitting the sugar portion into equal parts granulated sugar and icing sugar (powdered sugar in American English) and many further add a portion of salt.
Shortbread is different from shortcake, which can be similar to shortbread. The difference is that shortcake can be made using vegetable fat instead of butter and usually has a chemical leavening agent such as baking powder, which gives it a different texture. Shortbread biscuits are often associated with normal egg-based biscuits, but they hold their shape under pressure, making them ideal for packed meals.
Shortbread originated in Scotland, with the first printed recipe, in 1736, from a Scotswoman named Mrs McLintock. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and the Scottish brand, Walkers Shortbread, is exported around the world.〔("Walkers: Is this Britain's best shortbread?" ). The Telegraph. Retrieved 18 February 2015〕
== Baking procedure ==
Shortbread is baked at a low temperature to avoid browning. When cooked, it is nearly white, or a light golden brown. It may be sprinkled with more sugar while cooling. It may even be crumbly before cooled, but will become firmer after cooling.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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