Editing Shortbread (section)

== Ingredients ==
Other ingredients are often substituted for part of the flour to alter the texture.  [[Rice flour]] or [[semolina]] makes it grittier, and cornflour makes it tenderer.<ref name="Brown 2015" />  [[Bere (grain)|Bere]] or [[Oat|oat flour]] may be added for flavour.<ref>{{Cite book|last=Brown|first=Catherine|chapter-url=https://books.google.com/books?id=XPNgBwAAQBAJ&dq=shortbread+shortcake+encyclopedia&pg=PT1093|title=The Oxford Companion to Sugar and Sweets|date=2015-04-01|publisher=Oxford University Press|isbn=978-0-19-931362-4|language=en|chapter=Shortbread|quote=...not all shortbread is made with white flour.  On Orkney, where a tasty Neolithic barley known as "bere" is still grown and milled, bakers add a little of this flour to their shortbread.  Others add rolled oats to provide more flavour and texture.}}</ref>

Modern recipes also often deviate from the original by splitting the sugar into equal parts [[sugar|granulated]] and [[powdered sugar|icing sugar]] and many add a portion of [[salt]]. 

Spices and ingredients such as almonds may be added.<ref name="Brown 2015" />