Instead of baking powder, an angel food cake depends on air beaten into egg whites to rise. Egg yolk, which is a fat, will make the cake fall. Similarly, the pan cannot be greased with butter when making angel food cake to prevent the cake from falling.
“With its origins in a hardened biscuit bread that was common in the Middle Ages, shortbread may have existed as early as the 1100s, though legend gives Mary, Queen of Scots the credit for developing it in the 1500s. She enjoyed eating a traditional form of shortbread called Petticoat Tails, which were triangular wedges cut from the shortbread round, resembling the shape of fabric pieces used to make women’s petticoats in that era.” (Information from ehow.com)
Shortbread was expensive and reserved as a luxury for special occasions such as Christmas, Hogmanay (Scottish New Year’s Eve), and weddings, according to Wikipedia. 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.
The Shortbread Cookies made by Twee-tea-licious use 100% butter as their fat which gives the cookies a delicious buttery taste. Check them out on the Cookies page at www.tweetealicious.com/cookies/.
Early Scottish bakers fought to prevent shortbread from being classified as a biscuit to avoid paying a government tax on biscuits.
The Shortbread Cookies made by Twee-tea-licious use 100% butter as their fat which gives the cookies a delicious buttery taste. Check them out on the Cookies page at http://www.tweetealcious.com/cookies/.
Most “authentic” shortbread recipes use only real butter for their fat. In 1921 the British government proclaimed that, in order to be called shortbread, a product must get at least 51% of its fat from real butter.
The Shortbread Cookies made by Twee-tea-licious use 100% butter as their fat which gives the cookies a delicious buttery taste. Check them out on the Cookies Page of http://www.tweetealcious.com/cookies/.
The name “shortbread” came from the amount of butter used. Butter is a shortening that shortens the long protein or gluten strands formed in the dough. The long protein strands give the dough a tough and elastic texture. For Shortbread Cookies to be crumbly, butter is used to shorten the gluten strands.
Richard Blechynden, India Tea Commissioner and Director of the East Indian Pavilion, made iced tea popular at the 1904 World’s Fair in St. Louis. It was an accident because he was ready to serve hot tea at the fair. However, due to the intense heat, he decided to serve the tea with ice.