Shortbread is a Scottish-origin biscuit which is made from white sugar, a lot of butter, and plain white flour. These sweet cookies are usually served with tea (hot tea, I may have to add, since for Asians tea sometimes is served cold) in the afternoon, or for a snack.
Due to its popular demand, shortbread is also made in other countries like Denmark and Sweden, but of course the Scottish version is the most popular one.
Walkers Shortbread Ltd is Scotland’s largest shortbread exporter, and thank to them, you could find these cookies in Jakarta, at least I’ve seen them displayed in Sogo supermarket. Dean’s is also another nice brand. But of course the best shortbread I’ve ever tasted would be Stuart’s grandma’s homemade ones!
Oatcakes are made almost entirely of oats and make the perfect accompaniment to soups, meat and fish dishes. They are also can be served as snacks, paired with butter, cheese, continental cold cuts or pâté as well as marmalade, honey and preserves. Both Walkers and Dean’s have oatcakes in their products range.
Rowie is a traditional Aberdeen-origin bread roll, also known as butteries or morning roll. Its look is similar to its French cousin, croissant, but much flatter and greasier. It is also saltier (seriously, Scottish people have weird crave for either deep-fried, butter, or salt), and is shaped into round or oval rather than a crescent shape. Fresh rowie is sold in bakery shops and usually served as breakfast. It can be eaten cold, heated up, or toasted, with butter, jams, marmalade, or just plain. Bad news, though, one tiny piece of this roll – by itself, without butter or any other toppings – will take up at least 600 calories, almost one fourth of an adult’s daily energy need!