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Shortbread isn't boring, and I will die on that hill. The deceivingly simple Scottish biscuit, traditionally made with one part sugar, two parts butter, and three parts flour, when done well, is the best pairing for an evening cup of tea. Another hill I will die on.
The historical origins of shortbread could actually be a relic of Medieval Scotland with a relatively unchanged recipe (eating shortbread is eating history); since it was quite a luxury at the time, it was reserved for special occasions like New Year's Eve. Mary, Queen of Scots, really brought shortbread into vogue in the 16th century with her love of Petticoat Tails (thin, crispy, and buttery shortbread flavoured with caraway seeds). The first printed recipe appeared in 1736 from a Scotswoman named Mrs. McLintock.
Shortbread is also super customizable; some people like to add lemon, others caramel; I personally love chunks of chocolate tossed into my shortbread. All varieties you can get in the city and the following places in Toronto make an excellent shortbread; what a great host gift for the holidays!