The chef type answer is because like 'short' pastry the mixture is crumbly and only sticks together when pressed into the pan it's being cooked in. I have no idea why it's called short though, I'd call it crumbly |
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"I was going to make shortbread yesterday actually but I couldn't find rice flour anywhere and eventually realised that it was cheaper to just buy it"
Yes there is always loads of shortcake around . |
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Short cakes were originally any cake that was high in fat, which was also known in general as shortening - hence the name. Short cakes were a contrast to egg-based cakes like sponge cakes that didn't use very much butter in their basic recipes.  |
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