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
Beautiful! Well done!
ReplyDeleteYum-This dairy dessert sounds pretty tasty and it makes for a lovely presentation. Yum!
ReplyDeleteSo beautiful and I love foods that give you memories of times past...
ReplyDeleteThis is beautiful, so great for a spring garden party!
ReplyDeleteMilk or cream set with gelatin is very popular in the Philippines. Fruits are usually added but I like the almonds you've added to yours. Delicious.
ReplyDeleteAnother work of art! :D
ReplyDeleteThis sounds very tasty.... very much like an Asian dessert my mother would buy when I was a kid.
ReplyDeleteThis is so cute. I love that it can be decorated anyway you like! Thanks for sharing this great recipe and your memory.
ReplyDeleteThis is absolutely beautiful!
ReplyDeleteSo you and your mom are both cake mavens?! Amazing. What fun you all must have at family gatherings - I can just imagine the table of desserts. This, of course, looks beautiful.
ReplyDeleteThis looks lovely! And I wouldn't dare omit the almonds!!! : )
ReplyDeleteI am getting bored of my regular buttercream icing. This looks very tasty and i like the additiion those almonds...i gotta try this asap! Hehe.
ReplyDeleteWhat is mastic powder? I haven't seen it around yet.... Maybe it's called something else here... Any idea?
How beautiful !!
ReplyDeleteI have to tell you that I look forward to each of of your posts.
BTW - what is "mastic powder" ?
The mastic powder in greek is called "masticha" I will give you a link to a previous post I have, where you can find all relevant information.
ReplyDeleteIt is a product you can find ONLY in the island of Chios "ΧΙΟΣ" and it is exported in the whole world. I am sure you will love it. The taste and smell of masticha is excellent!!
www.dreamofcakes.net/.../...-with-greek-touch.html
Thank you for explaining!
ReplyDeleteIt sounds like something that I would love to try.
Can you please give the full link to you other post? (the one you tried to give doesn't work)
Thanks!
what an awesome idea! Looks fantastic :)
ReplyDeletevery cute!
ReplyDeleteBeautiful! Is it similar to the italian panna cotta?
ReplyDeleteSo beautiful!
ReplyDeleteThanks for visiting my blog! I love your cakes - so impressive. The Mickey Mouse cupcakes are so cute - and they look manageable to recreate!
ReplyDeleteThis looks beautiful and sounds delicious and with those flowers on top .. pretty!
ReplyDeleteVery delicious i love it.
ReplyDeleteNice, I might try this with agar agar powder instead of gelatin to make it vegetarian. It looks lovely!
ReplyDeleteWhat a fun recipe. I never heard of it before.I'm going to keep this in mind.
ReplyDeleteThank you for visiting my blog. I'm planning to translate my recipes/ blog. I'll keep you posted.
Such charming decorations.
ReplyDeleteGorgeous! What is mastic powder? :)
ReplyDeleteWhere do you live that you use metric measurements. Curious.
Beautiful post !!!
ReplyDeleteVery pretty dish and a very pretty name. I am also getting educated yet again as mastic is a well known word here in the UK but I have researched more of it's use and source in Chios, very interesting, thank you.
ReplyDeleteI like that it's eggless. Lovely!
ReplyDeleteAlaiyo
Beautiful stuff..so creative!
ReplyDeleteIts like you read my mind! You seem too understand so
ReplyDeleteuch about this, like you wrote the book in it or something.
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A fantastic read. I'll definitely be back.