Shortbread, which originated in Scotland, can be linked to the medieval ‘biscuit bread’ (‘biscuit’ means twice cooked). Dough left over after bread making was dried in an oven until it became rusk-like. Soon, the yeast used for the bread was replaced by butter, and biscuit bread evolved into shortbread. Mary, Queen of Scots, has been attributed with the creation of shortbread. During the mid-16th century, Mary was known for liking Petticoat Tails: thin shortbread with caraway seeds. Two theories exist when it comes to these shortbread biscuits. It’s possible that the name 'petticoat tail' was derived from the French phrase ‘petites gatelles’, which translates to little cakes. Also, Scottish shortbread biscuits can be traced back to before the 12th century. Triangles came together to form a circle, similar to the shape of fabric segments used to make petticoats during the reign of Elizabeth I. The second theory goes that ‘tally’, which was the word for the pattern, may have been responsible for the name ‘petticoat tallis’.
