cookbooks

Little Short Cakes. Recipe

History of Little Short Cakes:

Little Short Cakes, also known as shortbread, have a rich and interesting history dating back to medieval times. The original recipe for shortbread included just three ingredients: butter, sugar, and flour. It was a luxury food reserved for special occasions and was often served to royalty and nobility.

Over time, variations of shortbread emerge in different regions. In the 16th century, the French started adding eggs to the recipe, which gave the shortbread a richer taste and a more delicate texture. The addition of eggs is what distinguishes the French little short cakes from the traditional Scottish shortbread.

The Recipe for Little Short Cakes:

Ingredients:
- 1 pound of flour
- 4 ounces of butter
- 4 ounces of white powdered sugar
- 2 eggs
- Orange flower-water or sweet wine (optional)

Instructions:
1. In a mixing bowl, combine the flour, butter, and powdered sugar.
2. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
3. In a separate bowl, whisk the eggs lightly and then add them to the flour mixture.
4. Stir well until the ingredients are fully combined and a dough forms.
5. If desired, add a splash of orange flower-water or sweet wine to enhance the flavor of the cakes.
6. Turn the dough out onto a lightly floured surface and knead it gently for a few minutes until it becomes smooth.
7. Roll the dough out to a thickness of about 1/4 inch.
8. Using tin cutters, cut out small cakes from the dough. You can also use cookie cutters in various shapes.
9. Place the cut cakes onto a baking sheet lined with parchment paper, leaving some space between them.
10. Bake the little short cakes in a preheated oven at 350°F (175°C) for about 12-15 minutes or until they turn golden brown around the edges.
11. Remove the little short cakes from the oven and let them cool on a wire rack before serving.

Fun Facts about Little Short Cakes:

- In Scotland, shortbread was traditionally baked as a large round cake for the New Year's celebrations. The cake was then broken into pieces and distributed among the household, symbolizing good luck and prosperity for the coming year.

- Shortbread was often used as a form of currency in medieval times. People would exchange it as a barter or give it as a payment to tradespeople.

- The name "shortbread" comes from the word "short," which refers to the crumbly texture that the butter imparts to the baked goods.

Similar Recipe Dishes:

While little short cakes have their own unique flavor and texture, there are several similar recipe dishes that you might enjoy:

1. Scottish Shortbread: The classic Scottish shortbread is made using the traditional recipe of butter, sugar, and flour. It has a rich and buttery taste and a crumbly texture.

2. French Sablé: Sablé is a French version of shortbread that includes eggs in the recipe. The addition of eggs gives the cookies a delicate and tender texture.

3. Mexican Polvorones: Polvorones are a traditional Mexican shortbread cookie made with pecans or almonds. They are often flavored with cinnamon and lightly dusted with powdered sugar.

4. Italian Biscotti: Biscotti are crunchy Italian cookies made with a combination of butter, flour, and sugar. They are typically twice-baked to give them their signature crunchy texture.

5. Viennese Butter Cookies: These delicate and melt-in-your-mouth cookies are made with a high proportion of butter, giving them a rich and buttery flavor. They are often piped into different shapes, such as swirls or rosettes.

Whether you're enjoying little short cakes or exploring similar recipe dishes, these buttery and crumbly treats are sure to satisfy your sweet tooth and bring a touch of nostalgia and tradition to your table.

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