In Scotland, shortbread is more than a cookie—it’s a cultural emblem, rich with history and ritual. Thought to date back to the 12th century, shortbread evolved from medieval “biscuit bread,” a twice-baked leftover bread roll that was gradually enriched with butter, sugar, and flour over centuries. By the time Mary, Queen of Scots, popularized a version in the 16th century, shortbread had set its status as a luxurious treat, prized for its decadent, buttery crumb and long shelf life.
Its signature shapes—fingers, rounds, and petticoat tails—carry their own stories. The finger, perhaps the most recognizable, is a thick rectangle marked with tidy dock holes to release steam while baking. Round are often hand-stamped with decorative designs, and petticoat tails—triangular wedges cut from a large round—are said to mimic the fluted…
