The Shortbread Shortchange: When Processed Treats Hide in Plain Sight Shortbread, that humble Scottish biscuit, has become a staple in supermarkets across the country.
Yet beneath its buttery surface lies a complex web of additives and processing techniques designed to cut costs or add novelty appeal. At its core, shortbread is simple: flour, butter, and sugar.
But commercial brands often fiddle with the recipe, introducing ingredients like rapeseed oil, cornflour, and raising agents that fundamentally alter the character of what's supposed to be a straightforward treat.