Scottish Petticoat Tails Food

SCOTTISH PETTICOAT TAILS

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.

PETTICOAT TAILS SHORTBREAD RECIPE

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.

PETTICOAT TAILS

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.

PETTICOAT TAILS

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.