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Scottish Petticoat Tails Shortbread

0 Reviews

  • Nut free
  • Vegetarian

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.

15Total Time
15Prep Time
50Bake Time
8Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 160ºC, Fan 140ºC, gas mark 3.

  2. Step 2:

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

  3. 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.

  4. Step 4:

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

  5. Step 5:

    Bake in the preheated oven for 50 minutes or until a very pale golden brown.

  6. 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
    • 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

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