The shortbread competition has been added as part of 40^th anniversary Brigadoon events.

Organiser Joy Brown said she had mentioned the idea of a shortbread competition in jest.

“Shortbread is Scotland’s national ‘biscuit’, you will find it for sale in tourist shops all over Scotland, often in a pretty tartan tin,” she said.

“It is as famous in Scotland as a national food and drink, just like haggis or whiskey.”

The competition is open to each cook’s interpretation, and you can enter as many times as you wish. The only restriction is that six pieces of shortbread must be produced.

“It will be interesting to see how many variations we receive from the traditional to more modern versions,” Ms Brown said.

Applications must be lodged by March 18, and entries are to be submitted by March 26 – which is plenty of time to find a recipe and practice.

Entries will be judged on the evenness of baking, texture, flavour and appearance.

The winner will be announced at the Highland Gathering on April 1.

First prize will receive $250, second prize $100 and third prize $50. The competition is being sponsored by Walkers Shortbread.

For more details, visit www.brigadoon.org.au/festival/shortbread. You can also contact Joy on 4883 6456 or at shortbread@brigadoon.org.au. 

Strictly speaking, shortbread is not a biscuit.

The Scottish Association of Master Bakers persuaded the government to not tax shortbread as a biscuit. Rather, it is classified as a specialty item of flour confectionary.

It is thought shortbread has been baked since the 12^th century, but its refinement is attributed to Mary Queen of Scots.

It was very expensive to make and was often only seen during special occasions, such as Christmas and Hogmanay (Scottish New Year).

Modern recipes often deviate from the original three ingredients of one part white sugar, two parts butter and three parts flour to additions of granulated and icing sugar, rice or cornflour to alter the texture and many also add salt.

Further flavourings have also made their way into modern recipes.