Scottish petticoat tails shortbread

  • Total Time

    1h 5m
    • Prep Time

      15m
    • Bake Time

      50m
  • Serves

    8
  • Skill Level

    Easy
  • Dietary Needs

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These traditional Scottish petticoat tails shortbread date back to the 12th century and have a lovely buttery and crumbly texture. Instead of semolina you could use rice flour or if you want a more melt in the mouth texture use cornflour.

Method

  1. Preheat the oven to 160C (fan 140C, gas mark 3).

  2. Place all the ingredients apart from the demerara sugar in a food processor and whizz until the mixture just comes together.

    • 250g Butter (unsalted)
    • 100g Semolina
    • 225g Plain White Flour (We use Allinson)
    • 100g Unrefined Golden Caster Sugar (We use Billington's)
    • 1tbsp Vanilla Bean Paste (We use Nielsen Massey)
  3. Place the mixture in a lightly greased 23 cm fluted round loose bottomed tart tin, and use the back of a spoon to press the mixture into the tin.

  4. Score into 8 wedges, prick all over with a fork and then scatter over the demerara sugar.

    • 1tbsp Unrefined Demerara Sugar (We use Billington's)
  5. Bake in the preheated oven for 50 minutes or until a very pale golden brown.

  6. Cool in the tin, re-scoring the wedges. Serve the petticoat tails with a cup of tea.

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