Old man mumble

　Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour. Shortbread does not contain any leavening, such as baking powder or baking soda. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and some Scottish brands are exported around the world.
　Shortbread is so named because of its crumbly texture (from an old meaning of the word "short", as opposed to "long", or stretchy). The cause of this texture is its high fat content, provided by the butter. The short or crumbly texture is a result of the fat inhibiting the formation of long protein (gluten) strands. The related word "shortening" refers to any fat that may be added to produce a "short" (crumbly) texture.　(From Wikipedia)

Shortbread Recipe (My Version):
Ingredients:
- 90g of wheat flour (cake flour)
- 30g of sugar
- 50g of butter (or margarine)
- Half a teaspoon of baking powder
- A pinch of salt (omit if using salted butter or margarine)
Instructions:
1. Mix the butter (or margarine) and sugar together until creamy.
2. Sift in the wheat flour, baking powder, and salt (if not using salted butter or margarine). Mix until the mixture becomes crumbly.
3. Take the dough, wrap it in plastic wrap, and let it rest in the refrigerator for about 30 minutes.
4. Take out the rested dough and shape it as desired. Use a fork to create air holes on the surface.
5. Preheat the oven to 160 degrees Celsius and bake the dough for 35 to 40 minutes or until it achieves a golden brown color.
Enjoy!