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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
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Snow white Cream (eggless)

This white, eggless cream was a sweet my mum used to make when I was little.  It is perfect for summer and very easy to make.  You can ommit the almonds if you like.  It will be equally delicious.


Snowhite Cream
Ingredients
1500ml whole milk
500ml fresh cream
150gr caster sugar
30gr gelatin powder
5gr mastic powder
150gr almonds (peeled)

Preparation Method
1) In a deep pan mix the milk with the fresh cream. Add sugar and gelatin. Mix well and boil in low heat by stirring continuously the mixture with a hand whisk all the way through.

2) Allow to cool for 15 minutes and then add the peeled almonds. Stir well.

3) Pour the mixture in a deep gelatin form.

4) Allow to cool completely and refrigerate for at least 24 hours.

5) Decorate the cream the way you wish.
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Comments

  1. Christine's PantryAugust 3, 2011 at 10:48 PM

    Beautiful! Well done!

    ReplyDelete
  2. TinaRBKAugust 3, 2011 at 11:24 PM

    Yum-This dairy dessert sounds pretty tasty and it makes for a lovely presentation. Yum!

    ReplyDelete
  3. AnonymousAugust 3, 2011 at 11:31 PM

    So beautiful and I love foods that give you memories of times past...

    ReplyDelete
  4. AnonymousAugust 4, 2011 at 12:31 AM

    This is beautiful, so great for a spring garden party!

    ReplyDelete
  5. adorasboxAugust 4, 2011 at 1:11 AM

    Milk 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.

    ReplyDelete
  6. TiffanyAugust 4, 2011 at 1:55 AM

    Another work of art! :D

    ReplyDelete
  7. S.V.August 4, 2011 at 3:53 AM

    This sounds very tasty.... very much like an Asian dessert my mother would buy when I was a kid.

    ReplyDelete
  8. Shay @ Paper Plates and ChinaAugust 4, 2011 at 4:55 AM

    This is so cute. I love that it can be decorated anyway you like! Thanks for sharing this great recipe and your memory.

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  9. PeggyAugust 4, 2011 at 5:03 AM

    This is absolutely beautiful!

    ReplyDelete
  10. kristyAugust 4, 2011 at 6:16 AM

    So 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.

    ReplyDelete
  11. Anne@frommysweetheartAugust 4, 2011 at 6:25 AM

    This looks lovely! And I wouldn't dare omit the almonds!!! : )

    ReplyDelete
  12. CakewhizAugust 4, 2011 at 6:37 AM

    I 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.
    What is mastic powder? I haven't seen it around yet.... Maybe it's called something else here... Any idea?

    ReplyDelete
  13. WinnieAugust 4, 2011 at 11:49 AM

    How beautiful !!
    I have to tell you that I look forward to each of of your posts.

    BTW - what is "mastic powder" ?

    ReplyDelete
  14. Dreams of cakesAugust 4, 2011 at 11:53 AM

    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.
    It 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

    ReplyDelete
  15. WinnieAugust 4, 2011 at 2:17 PM

    Thank you for explaining!
    It 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!

    ReplyDelete
  16. Ambreen (Simply Sweet n Savory)August 4, 2011 at 2:29 PM

    what an awesome idea! Looks fantastic :)

    ReplyDelete
  17. ClaireAugust 4, 2011 at 5:12 PM

    very cute!

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  18. AnonymousAugust 4, 2011 at 6:41 PM

    Beautiful! Is it similar to the italian panna cotta?

    ReplyDelete
  19. Susan LindquistAugust 4, 2011 at 9:32 PM

    So beautiful!

    ReplyDelete
  20. AnonymousAugust 4, 2011 at 9:46 PM

    Thanks for visiting my blog! I love your cakes - so impressive. The Mickey Mouse cupcakes are so cute - and they look manageable to recreate!

    ReplyDelete
  21. kankanaAugust 4, 2011 at 10:46 PM

    This looks beautiful and sounds delicious and with those flowers on top .. pretty!

    ReplyDelete
  22. AVÓ CONCÓRDIAAugust 4, 2011 at 10:58 PM

    Very delicious i love it.

    ReplyDelete
  23. AnonymousAugust 4, 2011 at 11:28 PM

    Nice, I might try this with agar agar powder instead of gelatin to make it vegetarian. It looks lovely!

    ReplyDelete
  24. EsAugust 5, 2011 at 2:21 PM

    What a fun recipe. I never heard of it before.I'm going to keep this in mind.
    Thank you for visiting my blog. I'm planning to translate my recipes/ blog. I'll keep you posted.

    ReplyDelete
  25. briarroseAugust 5, 2011 at 9:37 PM

    Such charming decorations.

    ReplyDelete
  26. Jennifer [To PIN/share a Post, Click the 3 dots or the Red SAVE Button]August 7, 2011 at 5:35 PM

    Gorgeous! What is mastic powder? :)

    Where do you live that you use metric measurements. Curious.

    ReplyDelete
  27. sheril benedictAugust 8, 2011 at 5:07 AM

    Beautiful post !!!

    ReplyDelete
  28. Mrs MulfordAugust 9, 2011 at 12:02 AM

    Very 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.

    ReplyDelete
  29. UnknownAugust 10, 2011 at 11:32 PM

    I like that it's eggless. Lovely!

    Alaiyo

    ReplyDelete
  30. SandiAugust 11, 2011 at 5:25 PM

    Beautiful stuff..so creative!

    ReplyDelete
  31. AnonymousFebruary 11, 2019 at 4:16 PM

    Its like you read my mind! You seem too understand so
    uch about this, like you wrote the book in it or something.
    I believe that you simply can do with a few percent to pressure the message house a bit, but instead of that, that is excellent blog.
    A fantastic read. I'll definitely be back.

    ReplyDelete

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