PETTICOAT TAILS SHORTBREAD RECIPE
This petticoat tails shortbread recipe uses just three ingredients and the traditional method of baking the shortbread in a round and cutting it into individual slice afterwards.
Provided by Phil & Sonja
Time 1h50m
Number Of Ingredients 4
Steps:
- Place the butter in a large bowl and mix until just creamed but not fluffy
- Add in the sugar and pinch of salt (optional) and mix until just combined
- Add the flour and mix slowly until clumps are just formed
- Use your hands to gently fold the mixture into a ball, taking care to work the dough as little as possible
- Tip onto your benchtop and use a rolling pin to help roughly shape it into the size of your tin (see recipe notes)
- Press into the tin, cut into 8 slices and create a design on top with your fingers and a fork/toothpick if you like
- Chill for at least 30 minutes in the fridge, preferably one hour
- Bake at 160C or 325F in a pre-heated fan assisted oven for 45-60 minutes, depending on the size of the tin. The shortbread should be lightly browned when done.
- Remove from the oven and run a knife along the previous cuts while it's still hot. Remove the edge of the springform tin and allow to cool before removing from the bottom.
Nutrition Facts : Calories 364 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 178 grams sodium, Sugar 13 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
TRADITIONAL SHORTBREAD
This is Be-Ro recipe, my family's favorite cook book. These are a smash at Christmas and always one of the first cookies to disappear!
Provided by Houmous Monster
Categories Dessert
Time 1h
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 3
Steps:
- Mix the flour and sugar first, and then rub in the butter.
- Knead the mixture until it becomes a smooth paste.
- Roll out till about 3/4 inch thick or 2cm thick.
- Cut into rectangles and decorate the top with a fork creating rows of holes.
- Transfer to a greased baking sheet and bake for 20-25 minutes at 160°C (325°F/Gas Mark 3). They want to stay pale and light golden.
- In warm weather you may want to chill the cookies before baking.
- This recipe can also be used for petticoat tails. Just split the mixture in two and flatten into 7 inch rounds about a half inch thick (1cm). Mark top into 8 portions and decorate with a fork. Bake for 30 minutes.
- To use a shortbread mold: Mix a teaspoon of flour and a teaspoon of caster sugar. Grease the mold with oil and evenly sprinkle half the flour/sugar mix. Press the shortbread into the mold, and turn out onto a baking sheet before baking.
Nutrition Facts : Calories 165.2, Fat 9.4, SaturatedFat 5.8, Cholesterol 24.4, Sodium 81.4, Carbohydrate 18.7, Fiber 0.5, Sugar 5.7, Protein 1.9
SCOTTISH PETTICOAT TAILS
Make and share this Scottish Petticoat Tails recipe from Food.com.
Provided by Dreamer in Ontario
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Grease a baking sheet.
- In a mixing bowl, cream butter and icing sugar.
- Sift in both flours and work into a smooth dough (if dough is too dry, add a little water to moisten).
- Divide into 2 equal portions.
- Roll out on a floured surface and shape into two thin rounds.
- Place round on prepared baking sheet and prick all over with a fork.
- Mark each round into six triangles.
- Bake for 30 to 25 minutes until pastry becomes a light golden colour.
- Sprinkle with castor sugar while pastry is warm.
- Cut into triangles according to marks made and cool on wire rack.
PEPPERMINT PETTICOAT TAILS SHORTBREAD
A clever decoration technique for this classic tea time biscuit - use a doily to dust on a pretty lace pattern in icing sugar
Provided by Cassie Best
Categories Afternoon tea, Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Put the butter, sugar and peppermint essence in a food processor and whizz until pale and creamy. Add the flour, cornflour and salt, and pulse until the mixture clumps together into small pieces. Tip onto a lightly floured work surface and bring the dough together as a ball, but don't overwork it. Roll the dough to a 25cm circle, about 1cm thick. Trim around a large plate to give a really neat edge. Transfer to a large baking sheet. Use 2 fingers to crimp all the way around the edge of the dough then, using a fork, mark dotted lines to portion the shortbread into 8 wedges. Put the tray in the fridge and chill for at least 30 mins.
- Heat oven to 180C/160C fan/gas 4. Cook the shortbread for 25 mins until golden and cooked through. Leave to cool completely on the tray. To decorate, place a lacy doily over the shortbread and dust with a generous layer of icing sugar. Pull the doily away to reveal the beautiful lacy pattern. Keep in a tin for up to 5 days.
Nutrition Facts : Calories 445 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.8 milligram of sodium
PETTICOAT TAILS
This was known as the traditional bridal cake for Scotland. But have used it as our Christmas Biscuit recipe for as long as I can remember. One of my Dad's favourites
Provided by Tulip-Fairy
Categories Dessert
Time 45m
Yield 2 rounds, 12 serving(s)
Number Of Ingredients 3
Steps:
- Mix flour and sugar in a bowl, rub in butter.
- Knead well to form a smooth paste.
- Divide into two equal parts, shape and flatten into 2 x 7" rounds, approximately 1/2 " thick.
- Mark top into portions, decorate edges and prick with a fork.
- Place on a greased baking tray.
- Bake for 30 mins at 160c, 325F Gas mark 3 or until pale and golden.
Nutrition Facts : Calories 211, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.1, Carbohydrate 24.3, Fiber 0.6, Sugar 7.2, Protein 2.4
PETTICOAT TAILS (SHORTBREAD-TYPE COOKIES)
I got this recipe from a 1963 Betty Crocker Cooky Book. It refrigerates beautifully for future cookie making!
Provided by hnong
Categories Dessert
Time 1h5m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter and sugar thoroughly. Add vanilla. Stir in flour and salt.
- Mold in rolls about 2 inches across. Wrap in waxed paper, then plastic wrap tightly. Chill several hours or overnight (or until needed straight out of the frig).
- Heat oven to 400 degrees. Cut slices about 1/4 inch thick. Place a little apart on ungreased baking sheet. Bake 8 to 10 minutes, or until lightly browned.
Nutrition Facts : Calories 104.3, Fat 6.2, SaturatedFat 3.9, Cholesterol 16.3, Sodium 63.2, Carbohydrate 11.2, Fiber 0.2, Sugar 4, Protein 1
PETTICOAT TAILS
This variation on our Classic Shortbread got their name either from their likeness to frilly underskirts or a mispronunciation of the French petites gatelles (little cakes).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 8 wedges
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes.
- Cut out a round from center using a 2 1/4-inch cookie cutter; discard. Put cutter back in center. Cut dough into 8 wedges; prick all over with a wooden skewer. Refrigerate 20 minutes.
- Sift 1 tablespoon granulated sugar over top. Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Can be stored in an airtight container up to 2 weeks.
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