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
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.
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 SHORTBREAD
Afternoon tea just isn't complete without a traditional shortbread petticoat tail to go with it. Here's a simple and basic way to make that very dainty, buttery specialty to enjoy at your next tea party.
Provided by Gingerbee
Categories Scottish
Time 40m
Yield 2 shortbread rounds
Number Of Ingredients 5
Steps:
- In a large bowl, beat butter, sugar and vanilla with electric mixer at medium speed until light and fluffy.
- With wooden spoon, stir in milk and flour; then mix by hand until dough is smooth.
- Divide dough into two parts.
- Preheat oven to 325 degrees.
- On a lightly sugared pastry cloth, roll out dough, one part at a time, into an 8-inch circle, 1/4 inch thick.
- Place a 4-inch saucer in the center; cut around it.
- Remove saucer and flute outside edge as for a pie shell.
- Cut outer ring into eight sections.
- Keep center whole.
- Prick all over with fork.
- Place 1 inch apart on ungreased cocokie sheet.
- Bake 25- 30 minutes, or until light golden.
- Cool completely on wire rack.
- Makes 2 shortbreads.
Nutrition Facts : Calories 1587, Fat 93.9, SaturatedFat 58.7, Cholesterol 245.1, Sodium 660.8, Carbohydrate 169.9, Fiber 4.2, Sugar 50.7, Protein 17.4
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