Skip to main content
15Total Time
15Prep Time
50Bake Time

Scottish Petticoat Tails Shortbread

  • 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


  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.


  • 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


  • 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

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.