Colum's Shortbread inspired by Outlander

Colum's Shortbread

Colum MacKenzie shared the broad planes and high forehead of his brother Dougal, though the vital force that gave Dougal an air of intimidation was here mellowed into something more welcoming, though no less vibrant. Darker, with dove-grey rather than hazel eyes, Colum gave that same impression of intensity, of standing just slightly closer to you than was quite comfortable. At the moment, though, my discomfort arose from the fact that the beautifully modeled head and long torso ended in shockingly bowed and stumpy legs. The man who should have topped six feet came barely to my shoulder.

Outlander, chapter 5, "The MacKenzie"

The recipe for Colum's Shortbread below is likely very different to the shortbread made in Castle Leoch's 18th Century kitchens.

Early shortbread was made from remnants of bread dough and contained oatmeal and yeast. It was sprinkled with a scant amount of sugar, then slow-baked in a cool oven. This produced a hard, dry biscuit -- a long-lasting, sturdy snack that traveled well.

Modern recipes use butter and flour to produce a melt-in-your-mouth texture and flavor that are quickly reduced to crumbs in your pocket, but are much better suited to the more delicate palates of today.

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