Petticoat Tails Shortbread:(Scottish Biscuits). Shortbread created by our biscuit experts with melt-in-the-mouth butteriness. Discover our shortbread collection with next day delivery to your door. They're thought to be called petticoat tails because the triangle biscuits resemble a petticoat!
Shortbread petticoat tails are generally a holiday treat for Christmas and Hogmanay (Scottish New Year's Eve) celebrations.
I love to have them with a cup of tea pretty much any time in the winter. **Jane Pettigrew, the author of The Festive Table, explains that Petticoat Tails are the best known version of Scottish Shortbread.
This shortbread was traditionally made every new year celebration (Hogmanay) with only the best ingredients.
You can cook Petticoat Tails Shortbread:(Scottish Biscuits) using 7 ingredients and 3 steps. Here is how you cook it.
Ingredients of Petticoat Tails Shortbread:(Scottish Biscuits)
- Prepare 4 oz of butter (1 stick).
- You need 1/4 cup of fine sugar (reserve one Tbsp to sprinkle on top of cooked cookies).
- You need 2 Tbsp of confectioner's sugar.
- It's 1/8 tsp of salt.
- You need 1 of & 1/2 cup all purpose flour.
- Prepare 1 Tbsp of corn starch.
- You need of butter (for greasing the baking pan).
PURE BUTTER SHORTBREAD COOKIE: Walkers Shortbread Petticoat Tails are the perfect, melt-in-the-mouth buttery, crumbly, shortbread cookie texture. Made with the Walker family's simple, traditional Scottish recipe. Few things are better with a cup of tea or coffee than a wedge of butter shortbread. It's also the perfect thing when you want something crisp to serve with a soft dessert like custard or ice cream.
Petticoat Tails Shortbread:(Scottish Biscuits) step by step
- Pre-heat the oven to 150°C. Cream the butter, sugars and salt together using an electric mixer until light and fluffy. Sieve the corn starch and flour together. Add to the butter mixture and combine to form a soft dough.if you noticed dough is not combined so you can add more butter NOT WATER..
- Press into a 7-inch round spring form pan. Remove the sides of the pan and use a rolling pin to lightly press the top surface of the dough flat. Use a fork to impress the outer edge of the dough. Prick the surface in evenly spaced circles using a tooth pick or fork..
- Replace the sides of the spring form pan. Bake in a150°C oven for 40-45 minutes when done take it out from oven sprinkle some sugar cut in to 6-8 slices or whatever you need and allow to cool down completely. Save in airtight Containers..
Shortbread keeps well and makes an excellent gift. Enjoy this very traditional shape of Scottish shortbread called Petticoat Tail! Each round is notched to break easily into six delicious wedges and the outer circle is 'ruffled' like the edge of a petticoat. Made by that famous Scottish maker, Walkers of Abelour, using on the finest ingredients - sugar, butter, flour and a pinch of salt. Wrap in waxed paper, then plastic wrap tightly.