Next time you're unsure, Katie, I could take your place.

As for Scottish or Irish shortbread, I have never heard of the latter. Does it have eggs in it by any chance? That would account for its softness.

In Australia I buy only ONE biscuit...it's a Walker's shortbread...but it too has succumbed to shrinkflation...I will never buy it again.

I bake shortbread, only for Christmas, and always using my mum's recipe.