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. We've included a classic shortbread recipe video below to help if you get stuck.
6 ingredients6 steps
Nut Free
Vegetarian
Ingredients
MetricImperial
For the Dough
250gUnsalted butter (softened)
100gSemolina (Fine)
225gAllinson's plain white flour
100gBillington's Unrefined Golden Caster Sugar
1 tbspNielsen-Massey Vanilla Bean Paste
1 tbspBillington's unrefined demerara sugar
Utensils
Food processor
23cm fluted round loose bottomed tart tin
Spoon
Fork
Nutritional information per 75g serving
Energy 441cal
Fat 26g
of which Saturates 16g
Carbohydrates 45g
of which Sugars 16g
Protein 4.5g
Salt 0g
Method
Step 1
Preheat the oven to 160ºC, Fan 140ºC, gas mark 3.
Step 2
Place all the ingredients apart from the demerara sugar in a food processor and whizz until the mixture just comes together.
Ingredients for this step
250gUnsalted butter (softened)
100gSemolina (Fine)
225gAllinson's plain white flour
100gBillington's Unrefined Golden Caster Sugar
1 tbspNielsen-Massey Vanilla Bean Paste
Step 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.
Step 4
Score into 8 wedges, prick all over with a fork and then scatter over the demerara sugar.
Ingredients for this step
1 tbspBillington's unrefined demerara sugar
Step 5
Bake in the preheated oven for 50 minutes or until a very pale golden brown.
Step 6
Cool in the tin, re-scoring the wedges. Serve the petticoat tails with a cup of tea.
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