Brown, Catherine (2015-04-01). "Shortbread". The Oxford Companion to Sugar and Sweets. Oxford University Press. ISBN 978-0-19-931362-4. ...not all shortbread is made with white flour. On Orkney, where a tasty Neolithic barley known as "bere" is still grown and milled, bakers add a little of this flour to their shortbread. Others add rolled oats to provide more flavour and texture.

Hi Sammy- sorry to hear that- not sure why that is as I or others haven't had that problem. If you press the print button, the recipe card will open on a new tab ready to print - even though you aren't printing, you'll be able to see the ingredients and method with no ads. Hope this helps, oz. plain flour ~ 2oz. caster sugar ~ 1 oz. icing sugar ~ 2 oz. rice flour ~ 5 oz. butter ~ pinch of saltCream the butter and icing sugar together, covering the bowl with a tea towel to begin with so that the icing sugar doesn’t fly everywhere. When fully combined, sift in the flour and mix to a soft dough. Hyslop, Leah. "Potted histories: shortbread". The Telegraph. No.6 October 2013 . Retrieved 18 February 2014.

Shortbread is as basic and simple as a cookie (biscuit) can get. But it’s also divinely delicious. And for that reason shortbread has been a favorite throughout the UK for hundreds of years. Good job they have a good BBD on them, sometime next year as it may take a while to eat them all...........Or not the way hubster and daughter are eyeing them up! There are two theories regarding the name of these biscuits. It has been suggested that the name “petticoat tail” may be a corruption of the French petites gatelles (“little cakes”).We’re making Scottish shortbread the traditional way with just 3 ingredients: Flour, Sugar and Butter. Well, and a tiny pinch of salt, too. Nothing else is needed, no fancy ingredients, no flavor enhancers. The key to a good Scottish shortbread is the quality of the butter. That is what flavors the shortbread and the shortbread is only as good as the butter. Other ingredients are often substituted for part of the flour to alter the texture. Rice flour or semolina makes it grittier, and cornflour makes it more tender. [3] Bere or oat flour may be added for flavour. [18] You can either buy caster sugar (it’s overpriced) or make you’re own, which is what I do. Super easy: Just put the sugar in a blender or coffee/spice grinder and pulse until it’s very fine. Chef John Quigley discusses and bakes Scottish Shortbread". Scotlandontv.tv. 2006-10-24 . Retrieved 2009-05-29.

You can choose to leave the shortbread plain (still delicious!), try all 4 variations, or choose just a few.Make these moreish shortbread biscuits using just three ingredients. They're wonderfully crumbly and go perfectly with a cup of tea for a mid-morning treat Bake time:Use the recommended time in the recipe but my biggest tip is to go by sight. Buttery and 'short', or crisp. I like my shortbread soft and buttery so bake them the minimum time stated. But if you'd prefer yours on the crisper side then leave them in the oven for a couple of minutes longer. If the flour and butter look mixed together but there are loads of little clumps still, keep going. Gradually those little lumps will join to form bigger ones and suddenly the dough will be cleaning the sides of the bowl and forming into more of a raggedy mass (Image 3). one large circle, which is divided into segments as soon as it is taken out of the oven ( petticoat tails, which may have been named from the French petits cotés, a pointed biscuit eaten with wine, or petites gastelles, the old French term for little cakes. This term may also reference the shape of a petticoat [3]);