A little bit of Scotland on a bite...

I don't know about you, but I am not a fan of biscuits in general. Yes, they are really usefull to make the base for your cheesecake, to make crumbles and so on, but for me they just don't have that appeal saying " eat me", as many other things do....but wait! I'm not talking about all kinds of biscuits!
Cookies I do like, and the best cookies I've ever had were in England (Search for Ben's Cookies and you will see). And there is another " biscuit jewel" coming from the UK....and it's called Shortbread.
I've been doing some research, and it seems that Scottish cooking methods advanced through the influence of the French at the court of Mary, Queen of Scots. Which wouldn't surprise me at all, knowing a little bit of her story...
But the most interesting part is yet to come: the story of shortbread begins with the medieval "biscuit bread". Any leftover dough from bread making was dried out in a low oven until it hardened into a type of rusk: the word "biscuit" means "twice cooked". Gradually the yeast in the bread was replaced by butter, and biscuit bread developed into shortbread.
And there comes Mary again, as the story says she really liked a thin buttered biscuit called Petticoat Tails, which gave strenght to the making of buttery delights.
I'll leave you with a classic recipe, it is worth trying to make it at home! Altough I can't guarantee it will taste the same if its made out of Scotland...

This post was written by: Korean Lovers

Korean Lovers is a professional blogger korean Addict, web designer and front end web developer. Follow him on Twitter