Food - Scotch Shortbread - recipe - Dixon postcard c.1970s

Postcard
• Picture / Image:  Scotch Shortbread - includes recipe details - from Countess of Huntingdoin's Recipe Book
• Publisher:  J Arthur Dixon (L6/PGE 21526)
• Postally used:  no
• Stamp:  n/a
• Postmark(s): n/a
• Sent to:  n/a
• Notes / condition: 

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Text from the free encyclopedia WIKIPEDIA may appear below to give a little background information (internal links may not  work) :

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Shortbread is a type of biscuit (""cookie"" in American English) which is traditionally made from one part white sugar, two parts butter, and three parts flour. 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 powdered sugar and many further add a portion of salt.^[1]

Shortbread is so named because of its crumbly texture (from an old meaning of the word short). The cause of this texture is its high fat content, provided by the butter. The short or crumbly texture is a result of the fat inhibiting the formation of long protein (gluten) strands. The related word ""shortening"" refers to any fat that may be added to produce a ""short"" (crumbly) texture.^[2] Alternatively, the name may be derived from 'shorts', the bran and coarse part of meal. ^[3]

Shortbread is different from shortcake, which can be similar to shortbread, but which can be made using vegetable fat instead of butter and always uses 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.

type=printed postcards

theme=food

number of items=single

period=1945 - present

postage condition=unposted