I adore shortbread. It’s rich and buttery — and also delicate, almost ethereral. It’s a sweet treat, but it’s not too sweet. It’s beautifully versatile. Mention shortbread and most of us will conjure up a tin in red, Scottish tartan. Of course! Shortbread has a long history with Scotland. But there’s a parallel story of shortbread that begins in modern-day Syria, Lebanon, and Morocco, and then Muslim-ruled Spain. From there the biscuit crosses the Atlantic ocean, landing in South America — where it eventually plays a major role in one of my all-time favorite cookies, the Argentine alfajores de maicena. In the beginning shortbread was expensive and reserved as a luxury for special occasions like Christmas, Hogmanay (Scottish New Year’s Eve), and weddings. Through the years it developed into an everyday favorite and is now enjoyed all around the world. Traditional shortbread consisted of three main ingredients: flour, sugar and butter. Today many varieties of shortbread exist, but most still include the traditional ingredients. The type and texture of the dry ingredients greatly influences the consistency of the shortbread.
My shortbread is refined with delicious and healthy cranberries and pistacios.

Ingredients
Wheat flour*, Butter*, Brown Sugar*, Salt, Vanilla Extract*, Cranberries*, Pistachios*
*organic
Nutrition facts (per 100 g)
Calories 419 kcal, carbohydrate 47 g, protein 5.6 g, fat 18 g, fiber 2.6 g, sugar 20 g
Content
150 g
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