Shortbread is a Scottish biscuit that dates back to the Medieval era. Back then it was more like an enriched bread. They also used finely ground oats were used rather than wheat because it was a staple for the poor. In the sixteenth century, shortbread came to take on the more familiar texture we have today, and it is rumoured to have been helped along by Mary Queen of Scots.
Shortbread is rich, crumbly, and comes in a variety of shapes. I think fingers are the most fun, and fit in well as a treat for the school lunchbox.
The recipe is quick and easy, so is perfect for cooking with the kids. Keep an eye on them while baking, because cooking times can vary depending on their thickness. If you have a fan oven, I would recommend using that so the biscuits at the back don't burn. If not, swap them around if they start to brown.