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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


- 6 oz butter
- 6 oz white sugar
- 1/2 teaspoon vanilla essence
- 3 medium eggs
- 12 oz all purpose flour
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 tablespoon cocoa
- 2 teaspoons of baking powder

Preparation Method:
- Beat the butter and sugar to a cream and flavour with the vanilla. Beat the eggs until twice their original size and add gradually to the mixture, beating well after each addition.
- Sift the flour with the salt and baking powder; add to the creamed mixture alternately with the milk.
- Divide the mixture into three equal portions. Leave one plain, colour the second with a few drops of cochineal, and add the cocoa to the third.
- Place in alternate spoonfuls in a well-greased 8 inch round cake tin and bake in a moderate oven, 350o F, for about 50 minutes.


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