There's nothing like a biscuit with a spot of tea.

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traditional scottish shortbread
Credit: Mike Krautter

Great Britain is known for its love of shortbread cookies. In honor of the British-inspired sweets we're sharing today, we're going to start using the proper parlance and call them biscuits. Each biscuit can be made days in advance and is just the thing for afternoon tea. We're also sharing a unique treat from Wales, which is a cookie and scone hybrid. Of course, we'd be remiss if we didn't divulge the secret behind our sweet and crumbly Celtic Knot Cookies.

traditional scottish shortbread
Credit: Mike Krautter

Scottish Shortbread

The secret to crisp, melt-in-your-mouth shortbread? Plenty of high-quality salted butter and a touch of rice flour in addition to the all-purpose. Martha uses a ceramic mold to get that beautifully decorated top on these Scottish Shortbread cookies. Wondering where the name comes from? The "short" refers to its crumbly texture due to the high proportion of fat to flour, and the "bread" dates back to medieval times when Scottish bakers classified their sweet, yeasted biscuits as bread to avoid paying taxes.

celtic knot cookies
Credit: Mike Krautter

Celtic Knot Cookies

Anise and caraway seeds, plus vanilla, give these Celtic Knot Cookies a wonderful aromatic flavor, but it's the intricate design that will get everyone's attention. The dough is rolled into a trefoil and a circle then merged to create the symbol known as the Celtic knot. The biscuits are also sometimes called jumbles, which is derived from the Latin word "gemmel," meaning "twin" and refers to the double intertwined rings.

welsh bakestone cookies
Credit: Mike Krautter

Welsh Cakes

Cookies meet scones in these unique Welsh treats that are cooked on a griddle like a pancake. They were traditionally cooked over a hot bakestone, which is why they also go by the name Welsh bakestones. Martha's version is flavored with warm spices including cinnamon and nutmeg and chock-full of dried currants and candied citrus peel. Sturdy enough to be eaten out of hand, they can be served plain, sprinkled with sugar, spread with butter, or gilded with jam.

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