Petticoat Tails Shortbread:(Scottish Biscuits). Check Out Top Brands on eBay. Fill Your Cart With Color today! Shortbread created by our biscuit experts with melt-in-the-mouth butteriness.
Other traditional shortbread shapes include "rounds" which are individual biscuits cut from a log of shortbread dough and baked separately, and fingers which are cut from a large square or rectangle after baking.
Serve the petticoat tail shortbread wedges with coffee or tea.
Shortbread petticoat tails are generally a holiday treat for Christmas and Hogmanay (Scottish New Year's Eve) celebrations.
You can have Petticoat Tails Shortbread:(Scottish Biscuits) using 7 ingredients and 3 steps. Here is how you cook that.
Ingredients of Petticoat Tails Shortbread:(Scottish Biscuits)
- You need 4 oz of butter (1 stick).
- It's 1/4 cup of fine sugar (reserve one Tbsp to sprinkle on top of cooked cookies).
- Prepare 2 Tbsp of confectioner's sugar.
- Prepare 1/8 tsp of salt.
- It's 1 of & 1/2 cup all purpose flour.
- It's 1 Tbsp of corn starch.
- You need of butter (for greasing the baking pan).
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. 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.
Petticoat Tails Shortbread:(Scottish Biscuits) instructions
- 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 is originally from Scotland, but like many tasty Gaelic treats, Irish people have shared a love of shortbread with their Scottish neighbors for centuries. And the best shortbread in the world is baked with creamy butter made from grass fed cows such as Irish Kerrygold butter. Wrap in waxed paper, then plastic wrap tightly. Chill several hours or overnight (or until needed straight out of the frig). Place a little apart on ungreased baking sheet.