Petticoat Tails Recipe
Scottish · Dessert · 60 min total
A classic Scottish shortbread, crisp and buttery, traditionally baked in a round and cut into wedges. This recipe yields a tender, melt-in-your-mouth cookie perfect with tea.
15
min prep
min prep
45
min cook
min cook
8
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 cup rice flour
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
- Sift together all-purpose flour, rice flour, and salt. Gradually add to butter mixture, mixing until a soft dough forms.
- Turn dough onto a lightly floured surface and knead gently until smooth. Roll out to about 1/2-inch thickness.
- Using a 9-inch round cake pan or plate as a guide, cut a circle from the dough. Place on prepared baking sheet. Score the top into 8 wedges with a knife, but do not cut all the way through. Prick each wedge with a fork.
- Bake for 35-45 minutes, or until edges are lightly golden. Remove from oven and immediately cut along the scored lines while still warm. Cool completely on the baking sheet.
Tips
- Use rice flour for the traditional sandy texture; if unavailable, substitute with an equal amount of cornstarch.
- Store in an airtight container at room temperature for up to 2 weeks.
- Shortbread can be frozen for up to 3 months.
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