#scottishshortbread is so very different depending on who makes it, but everyone has the same (or nearly the same) ingredients and proportions. Why then are short breads so different? It's all in how you treat your dough (a secret) along with how you bake it and the special qualities your ingredients have. Flour isn't just flour, sugar isn't just sugar and butter isn't just butter. You have to earn a feel for each step in the process that works for you. The only way to find out what works best is to keep at it over a very long period of time, testing other peoples recommendations and making slight variations at each step of your mixing, rolling, cutting, texturing, baking, and curing - or inherit perfection from your Scottish Grannie like our Ainslie. Who knew that two different people following the same directions get different results? If you want to have some fun, take a recipe and share it with a friend. Both of you make it and then compare - they won't be the same product! We still haven't found a comparable short bread, and unique is important. So if you decide to give it a try, think about every instruction you follow and vary it slightly for a different result, you may find something that's stunning! Have fun.