We have several traditions surrounding Hogmanay, or New Year’s Eve, in Scotland, many of which revolve around food or drink. One such tradition is the consumption of Shortbread. I suspect it was made available at The Bells at midnight to soak up the whisky being knocked back. But, as a nation, we are known for our buttery, short biscuit the world over. Who hasn’t been given a garishly coloured tartan tin of the stuff from someone who has visited our dear land? I don’t really like the stuff. Well, the stuff in the tins and packages. Homemade is an entirely different beast, and everyone has their own recipe and preferences. Most Scots will add rice flour or corn flour to their shortbread mixture. I am not one of them: I find it makes the biscuit too claggy when I eat it and it sticks to the roof of my mouth. My shortbread contains only three ingredients: One of the things that got me into making shortbread was coming across the prettiest of Shortbread moulds that …