Tea time, a cherished ritual, has been an integral part of British and Scottish culture for centuries. Central to this timeless tradition are shortbread cookies, a delicate and crumbly treat that has stood the test of time. Originating in Scotland, these buttery delights have become synonymous with the cozy moments spent sipping tea. The history of shortbread and tea intertwines, creating a symphony of flavors and cultural significance that continues to enchant generations.
Shortbread's journey through history is rich and fascinating. Originating in medieval Scotland, the simple yet exquisite combination of butter, sugar, and flour was a luxury reserved for special occasions. The name "shortbread" stems from the generous use of shortening, creating a crumbly texture that sets it apart from other cookies. Initially, shortbread was a symbol of wealth and celebration, often enjoyed during festive times like weddings and holidays.
The marriage of shortbread and tea emerged as a culinary match made in heaven. During the 17th and 18th centuries, tea became increasingly popular in Britain, and shortbread found its way to the tea table. The buttery goodness of shortbread complements the nuanced flavors of tea, creating a harmonious blend that satisfies both the sweet tooth and the desire for a warm, comforting beverage. This pairing soon became a staple of afternoon tea, a practice that endures to this day.
In the modern era, the tradition of enjoying shortbread cookies with tea remains as strong as ever. Whether served in quaint tearooms or homemade in cozy kitchens, this delightful duo continues to evoke a sense of nostalgia and comfort. Many households have their cherished shortbread recipes, passed down through generations, creating a link to the past and preserving the essence of tea time as a moment of respite in our busy lives.
Ingredients
- 2 ½ c All-purpose Flour
- ½ tsp. Salt
- 16 Tb. Butter, unsalted, soft (2 sticks)
- ¾ c Sugar
- ½ c Powdered sugar
- 2 ea. Egg yolks
- 2 tsp. Vanilla extract
Optional add-ins:
- ½ c Dried cranberries
- 1 Tb. Orange zest
Instructions
- Preheat oven to 325.
- In a large bowl, combine flour and salt. Set aside.
- In stand mixer, add soft butter and beat with paddle attachment until very soft and creamy.
- Add in both sugars and beat until incorporated.
- Add in egg yolks and vanilla extract. Beat until just blended in. Make sure to scrape down sides of the bowl.
- Sift the dry ingredients into the butter mixture in three additions, slowly, mixing and scraping down sides after each addition.
- Scrape dough onto a large rectangle of plastic wrap and form into log shape with your hands.
- Using plastic wrap, wrap dough into a log and smooth it out into a round log (pictured) or a rectangle. Refrigerate for 2 hours.
- After 2 hours, unwrap dough and cut into 1/2 inch slices.
- Bake for 10-13 minutes, until just golden brown around the edges.
