Shortbread topped with real chocolate several flavors of shortbread topped with chocolate.
History - Shortbread resulted from medieval biscuit bread, which was a twice-baked, enriched bread roll dusted with sugar and spices and hardened into a hard, dry, sweetened biscuit called a rusk. Eventually, yeast from the original rusk recipe was replaced by butter, which was becoming more of a staple in Scotland.
Although shortbread was prepared during much of the 12th century, the refinement of shortbread is credited to Mary, Queen of Scots in the 16th century. This type of shortbread was baked, cut into triangular wedges called petticote tails, and flavored with caraway seeds.
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.
Why do they call it Shortbread
The large amount of butter is what makes shortbread short: the term short, when applied to biscuits and pastry, means crumbly, like shortcrust pastry should be. It is the reason why the fat added to biscuits and pastries is called shortening.