Scottish Petticoat Tails Shortbread
- Nut free
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.