Scottish shortbread evolved from medieval biscuit bread, which was a twice-baked, enriched bread roll dusted with sugar and spices and hardened into a rusk (soft, sweetened biscuit). Eventually butter was substituted for yeast and shortbread was born.

In the 18th century caraway seeds were added to biscuits and they became a popular digestive improver. Instead of the more traditional caraway seeds I have used another medicinal herb, angelica which has been harvested and traded as a medicinal plant throughout Europe since the Viking age. The root and stem are more commonly used but in this recipe I have used the leaves.

The name angelica itself originates from a legend from the 17th century, a time when Europe was suffering from pests and plagues. In a dream, a monk was told from an angel that this plant could alleviate the suffering. As a result The College of Physicians in London some years later developed and issued ‘The Kings Majesty’s Excellent Recipe for the Plague’ based on this fabulous plant. It was claimed to have positive effects towards a number of diseases and is often referred to as Holy Ghost.

To give extra texture and flavour, I’ve added ground wattleseeds from the Acacia tree, native to Australia. Wattleseeds have a rich chocolate, coffee and hazelnut flavour and are an ideal spice for shortbread.

Lovely with a cuppa char or Drowned Ambrosia Parfait.

NB: Angelica is not recommended whilst pregnant/breastfeeding. #ChristmasGift