Shortbread is a type of biscuit (cookie) which is traditionally made from one part white sugar, two parts butter, and three parts oatmeal (although plain white flour is common today, and other ingredients like ground rice or cornflour are sometimes added to alter the texture). Shortbread is so named because of its crumbly texture (from an old meaning of the word short). The cause of this texture is its high fat content, provided by the butter.

The related word "shortening" refers to any fat that may be added to produce a short (crumbly) texture. Shortbread is not to be confused with shortcake, which is similar to shortbread but can be made using vegetable fat instead of butter and always uses a leavening agent, giving it a different texture.[citation needed] By coincidence, it is now understood that the short or crumbly texture is a result of the fact that the fat inhibits the formation of long protein (gluten) strands.[citation needed] Shortbread is baked at a low temperature to avoid browning. When cooked, it is nearly white, or a light golden brown.

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