Petticoat Shortbread Recipes

PETTICOAT TAILS SHORTBREAD RECIPE

Steps:

• Place the butter in a large bowl and mix until just creamed but not fluffy
• Add in the sugar and pinch of salt (optional) and mix until just combined
• Add the flour and mix slowly until clumps are just formed
• Use your hands to gently fold the mixture into a ball, taking care to work the dough as little as possible
• Tip onto your benchtop and use a rolling pin to help roughly shape it into the size of your tin (see recipe notes)
• Press into the tin, cut into 8 slices and create a design on top with your fingers and a fork/toothpick if you like
• Chill for at least 30 minutes in the fridge, preferably one hour
• Bake at 160C or 325F in a pre-heated fan assisted oven for 45-60 minutes, depending on the size of the tin. The shortbread should be lightly browned when done.
• Remove from the oven and run a knife along the previous cuts while it's still hot. Remove the edge of the springform tin and allow to cool before removing from the bottom.

PETTICOAT TAILS

Steps:

• Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
• Reduce speed to low. Add flour mixture all at once; mix until just combined.
• Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes.
• Cut out a round from center using a 2 1/4-inch cookie cutter; discard. Put cutter back in center. Cut dough into 8 wedges; prick all over with a wooden skewer. Refrigerate 20 minutes.
• Sift 1 tablespoon granulated sugar over top. Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Can be stored in an airtight container up to 2 weeks.

POPPY SEED SHORTBREAD PETTICOAT TAILS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Cream butter in a bowl using a silicone spatula. Add confectioners' sugar and mix to combine. Mix in almond extract. Work in flour and poppy seeds. Turn dough onto an unfloured board and knead until smooth.
• Spray a shortbread mould with non-stick spray. Put dough in the middle of the mould and press into the mould, working from the center to the edges. Prick the entire surface with a fork.
• Bake shortbread in the preheated oven until the entire surface is lightly browned, 30 to 35 minutes.
• Let shortbread cool in the mould for about 10 minutes. Flip mould over onto a wooden cutting board and use a sharp knife to cut into serving pieces while still warm.

PETTICOAT TAILS

Steps:

• Cream together the butter, confectioner's sugar and vanilla until light and fluffy. Stir in the flour and salt. Press and mold dough into a long smooth roll about 2 inches in diameter. Wrap in plastic wrap and chill for several hours or overnight.
• Preheat oven to 400 degrees F (205 degrees C).
• Slice chilled roll into 1/8 to 1/16 inch thick slices. Place on ungreased baking sheets and bake at 400 degrees F (205 degrees C) for 8 to 10 minutes or until lightly browned.

PETTICOAT TAILS (SHORTBREAD-TYPE COOKIES)

Steps:

• Cream butter and sugar thoroughly. Add vanilla. Stir in flour and salt.
• Mold in rolls about 2 inches across. Wrap in waxed paper, then plastic wrap tightly. Chill several hours or overnight (or until needed straight out of the frig).
• Heat oven to 400 degrees. Cut slices about 1/4 inch thick. Place a little apart on ungreased baking sheet. Bake 8 to 10 minutes, or until lightly browned.

PETTICOAT SHORTBREAD

Steps:

• In a large bowl, beat butter, sugar and vanilla with electric mixer at medium speed until light and fluffy.
• With wooden spoon, stir in milk and flour; then mix by hand until dough is smooth.
• Divide dough into two parts.
• Preheat oven to 325 degrees.
• On a lightly sugared pastry cloth, roll out dough, one part at a time, into an 8-inch circle, 1/4 inch thick.
• Place a 4-inch saucer in the center; cut around it.
• Remove saucer and flute outside edge as for a pie shell.
• Cut outer ring into eight sections.
• Keep center whole.
• Prick all over with fork.
• Place 1 inch apart on ungreased cocokie sheet.
• Bake 25- 30 minutes, or until light golden.
• Cool completely on wire rack.
• Makes 2 shortbreads.

PEPPERMINT PETTICOAT TAILS SHORTBREAD

Steps:

• Put the butter, sugar and peppermint essence in a food processor and whizz until pale and creamy. Add the flour, cornflour and salt, and pulse until the mixture clumps together into small pieces. Tip onto a lightly floured work surface and bring the dough together as a ball, but don't overwork it. Roll the dough to a 25cm circle, about 1cm thick. Trim around a large plate to give a really neat edge. Transfer to a large baking sheet. Use 2 fingers to crimp all the way around the edge of the dough then, using a fork, mark dotted lines to portion the shortbread into 8 wedges. Put the tray in the fridge and chill for at least 30 mins.
• Heat oven to 180C/160C fan/gas 4. Cook the shortbread for 25 mins until golden and cooked through. Leave to cool completely on the tray. To decorate, place a lacy doily over the shortbread and dust with a generous layer of icing sugar. Pull the doily away to reveal the beautiful lacy pattern. Keep in a tin for up to 5 days.