Burrebrede, also called Scottish shortbread, is a very popular dessert that originated in Scotland. Shortbread is a type of unleavened biscuit (cookie) which is traditionally made from one part white sugar, two parts butter, and three parts oatmeal flour. The use of plain white (wheat) flour is common today, and other ingredients like ground rice or cornflour are sometimes added to alter the texture. Also, modern recipes often deviate from the pure three ingredients by splitting the sugar portion into equal parts granulated sugar and powdered sugar and many further add a portion of salt.
Shortbread is so named because of its crumbly texture (from an old meaning of the word short). The translation of Burrebrede is “butter bread”.
Shortbread is generally associated with and originated in Scotland, but due to its popularity it is also made in the remainder of the United Kingdom, and similar biscuits are also made in e.g. Denmark, Ireland and Sweden. The Scottish version is the best-known, and Walkers Shortbread Ltd is Scotland's largest food exporter.
In Scotland, Burrebrede or Shortbread was expensive and reserved as a luxury for special occasions such as Christmas, Hogmanay (Scottish New Year’s Eve), and weddings. In Shetland, it is traditional to break a decorated shortbread cake over the head of a new bride on the entrance of her new house.
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Burrebrede Recipe, www.celtnet.org.uk
Burrebrede (Medieval Shortbread), www.turoks.net
Burrebrede (Scottish Shortbread), academydays.com