This is an ancient Scottish Shortcake also known as Burrebrede (Butter Bread)

This is a recipe that dates from Medieval times. Keeps very well in an airtight tin or tightly wrapped in aluminum foil.

1.Scottish Shortcake - Burrebrede

Method:
1/2 cup fine sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger

3/4 teaspoon ground allspice
1/2 teaspoon salt
3 cups unbleached all-purpose flour
1 cup butter, softened

DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C).
Stir together the sugar, cinnamon, cardamom, ginger, allspice and salt. Divide into two equal parts, and set one aside. Add the flour and butter to the other half, and stir until blended. The dough will be lightly grainy.
Press the dough evenly into an 8 inch square pan. Cut into 1x2 inch pieces using a knife, and prick with a fork. Sprinkle the reserved sugar and spice  over top, brushing into all of the cuts and holes.
Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges.

 Do not brown. Cool completely in the pan, and break into pieces along the lines to serve.