Petticoat Tail Shortbread
Petticoat Tails Shortbread, made to a traditional Scottish recipe. Sweet buttery biscuits, served in chunky wedges.
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Servings: 8
EQUIPMENT
- 20cm (8 inch) Loose-bottom Tart Tin (or similar)
INGREDIENTS
- 100 g Caster Sugar (Superfine Sugar)
- 250 g Butter or Block Margarine (at room temperature)
- 250 g Plain Flour (All-purpose Flour)
- 30 g Corn Flour (Corn Starch)
INSTRUCTIONS
- Pre-heat your oven to 160°c (140°c for fan-assisted oven, Gas Mark 3 pr 325°F). Lightly grease a Lightly grease an 8 inch (20cm) loose-bottom tart tin. Set aside.
- In a large bowl, cream together the sugar and butter/margarine until light and fluffy.
- Sift in the flour & corn flour, and mix to form a dough - you may need to use your hands. Tip the dough onto a floured worktop and gently knead until smooth.
- Transfer the ball of dough to your prepared tart tin and push it to the edges, using your hands or the back of a spoon to evenly spread it across the base of the tin. If you want a decorative edge you can also press the edges with your finger. With a knife, gently score the top of your shortbread into triangles, without cutting right through. Prick the triangles with a fork/toothpick before transferring to your oven.
- Bake for 45-55 minutes, until the shortbread is a light golden colour. Remove from the oven and cut through your score lines, whilst still warm and in the tin. Finish with a sprinkle of some caster sugar to finish.
- Allow the petticoat tails to cool completely in the tin, before enjoying.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
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