Scottish Shortbread

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Baker Pacific ovens bake by infrared radiation. This is the ideal heat transfer method for producing high quality products, with excellent texture and  flavour.

Scottish shortbread – rich and delicious. Traditionally made with 3 parts fine pastry flour, 2 parts butter and 1 part sugar (by weight). Petticoat tails may also have caraway seeds added. At New Year, Hogmanay in Scotland, the shortbread may be decorated with candied citrus peel and “sweetie” almonds.

Shortcake is similar, but made with vegetable oil and a leavening agent.

LOGO 2014

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