Traditional Scottish Petticoat Tails Shortbread | Easy recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine can reduce costs.

icing sugar

🥗Healthier: powdered erythritol

💰Cheaper: granulated sugar

Powdered erythritol is a sugar substitute for a lower-calorie option.

Welcome the viewers and introduce the recipe for Petticoat Tails shortbread.

Gather ingredients: plain flour, cold unsalted butter, and caster sugar. Mention that caster sugar can be substituted with white granulated sugar.

Draw around an 8-inch round template (like a cake tin) on greaseproof paper and flip it over.

Sift the plain flour using a sieve to ensure it's lump-free.

Dice the cold unsalted butter into small cubes and add it to the flour.

Rub the butter into the flour until it resembles rough breadcrumbs or wet sand.

Bring the mixture together in the bowl, pressing it against the sides until it forms a smooth ball.

Dust the top of the greaseproof paper with flour and place the dough ball in the center, flattening it into a disc.

Roll out the dough to meet the edge of the drawn circle, ensuring it remains round and smooth.

Cut the dough into eight sections without cutting all the way through.

Crimp the edges of the dough or use a fork to create a design around the border.

Prick the surface of the dough with a fork to prevent puffing during baking.

Refrigerate the dough for about 15 minutes to let it chill.

After chilling, sprinkle more caster sugar or granulated sugar on top of the dough.

Bake in the middle of the oven at a low temperature for 30-35 minutes until the edges are lightly golden brown.

Once baked, score the lines again with a knife to make it easier to break apart when cool.

Transfer the shortbread to a wire rack to cool completely while still on the paper.

Cooking Techniques

Equipment Needed

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Dietary

Allergens