Petticoat Tails 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.

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:

• 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.

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.

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.

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.