Dunk, nibble or wolf them down: this classic biscuit is at its best when it’s just sugar, butter and flour, so be wary of those that stray from the rules ...

Sometimes less really is more; case in point: these tender, pared-down bars of Scottish shortbread made up of little more than butter, sugar, salt, flour, and cornstarch. Sure, one could jazz them up ...

The story of shortbread is one of constant elevation to increasingly elaborate versions of what started out as "biscuit bread ...

Shortbread – once the province of home bakers and the supermarket import aisle – has gone tony. It is the cookie of the year, and last year, too, found in fancy bakeries, nestling up to ice creams on ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

This traditional recipe produces shortbread that is mildly sweet. Note that in this recipe, the butter is not softened or creamed. For a sweeter taste, sprinkle the shortbread with a little Vanilla ...

My Scottish grandmother always baked shortbread with rice flour, but you can choose cornflour if you prefer: rice flour will give a granulated, crunchy result, while cornflour produces biscuits that ...