The history of short bread would have close ties to France. It really seems that it appeared in the 12th century as a result of exchanges between Scots and French pastry chefs during the Auld alliance, the alliance between France and Scotland.
Queen Mary, Queen of Scots is generally praised for perfecting shortbread.
- 900 gr flour
- 450 g butter
- 115 g powdered sugar
- 15 g of cumin seeds
- 30 g sweet almonds
- a few strips of candied orange peel for 25 to 30 minutes
Cream the butter, add the flour gradually and add the sugar, cumin seeds and sweet almonds which should be bleached and cut into small pieces. Knead until the dough is very soft and divide into six parts.
We place each cake on a separate piece of paper, open the dough in a square shape with a thickness of about 2 cm and grab it from all sides. Pierce well and decorate with 1 or 2 strips of candied orange peel. Place the cakes in a good oven and bake for 25 to 30 minutes.
Note: If you do not like the taste of cumin seeds, you can remove them and add a larger portion of the candied peel.
Live English food from the Word for Words Festival