About the bake
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.
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.
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.
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.
Ingredients
For the Dough
- 250g Unsalted butter (softened)
- 100g Semolina (Fine)
- 225g Allinson's plain white flour
- 100g Billington's Unrefined Golden Caster Sugar
- 1 tbsp Nielsen-Massey Vanilla Bean Paste
- 1 tbsp Billington's unrefined demerara sugar
Utensils
- Food processor
- 23cm fluted round loose bottomed tart tin
- Spoon
- Fork
Nutritional Information
per 75g- 441cal Energy
- 26g Fat
- 16g of which Saturates
- 45g Carbohydrates
- 16g of which Sugars
- 4.5g Protein
- 0g Salt
We'd love a slice of advice.
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Ingredients
For the Dough
- 250g Unsalted butter (softened)
- 100g Semolina (Fine)
- 225g Allinson's plain white flour
- 100g Billington's Unrefined Golden Caster Sugar
- 1 tbsp Nielsen-Massey Vanilla Bean Paste
- 1 tbsp Billington's unrefined demerara sugar
Utensils
- Food processor
- 23cm fluted round loose bottomed tart tin
- Spoon
- Fork
Nutritional Information
per 75g- 441cal Energy
- 26g Fat
- 16g of which Saturates
- 45g Carbohydrates
- 16g of which Sugars
- 4.5g Protein
- 0g Salt