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Delving into the Delectable World of Scottish Shortbread Cookies

When it comes to comfort treats that have stood the test of time, Scottish shortbread cookies reign supreme. These simple yet utterly delicious treats have a rich history, an exquisite taste, and a unique charm that has captivated taste buds around the world for centuries. Let's take a journey back in time to explore the origins of Scottish shortbread cookies, the varieties that have evolved over the years, and the simple elegance of their ingredients. The origins of Scottish shortbread cookies can be traced back to medieval times in Scotland. Initially known as "biscuit bread," these delightful treats were made from leftover bread dough enriched with sugar and spices. Over time, as ingredients became more accessible, the recipe evolved into what we now recognize as shortbread. During the 16th century, shortbread was considered a luxury only enjoyed by the wealthy due to the high cost of its ingredients. It was often served during special occasions and holidays. Ove

Plain Rice (4 servings)


2 cups of rice (Basmati/Indian rice)
2 tbs olive oil
2 cups of hot water
White pepper

Preparation Method
  1. Put the olive oil in a saucepan and then add the rice, salt, white pepper, and hot water. 
  2. Cook for 10 minutes or until there is no liquid left in the saucepan. 
  3. Taste to see whether the rice is cooked. 
  4. If not, add a bit of hot water and cook until the water is absorbed.
  5. Let to rest for ten minutes before consuming.
  6. Serve with yogurt, meat, fish, or vegetables.


  1. You write very well.

  2. I never thought rice could be served with yogurt.


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