Scottish Petticoat Tails Recipes

PETTICOAT SHORTBREAD RECIPE

Steps:

• Preheat oven to 350F/177C.
• Mix flour, powdered sugar and caraway seeds together. Cut in butter until the dough looks like pebbles.
• Mush together into a loose ball and place on a lightly floured board or silicone mat. Knead the dough until it firms up but is still workable. Have faith - the dough will be dry at first but the warmth of your hands will melt the butter a bit and blend everything together. Pretend its playdough.
• Roll out the dough to about a 1/4" thick circle. Crimp the edges like you would a pie crust with your finger and thumb. Prick surface with a fork all over.
• At this point you can score it by cutting the circle into equal wedges with a pizza cutter; if you're using a silicone mat, be careful not to cut it.
• Cut out a small circle in the middle- details on why below.**
• Bake for 20-30 minutes until golden.
• Take out and sprinkle with powdered sugar while still hot. You can also cut and dredge each wedge entirely in the powdered sugar, but that makes it a bit sweet for my taste.
• Allow to rest for about ten minutes. Unless you just can't wait another second!

SCOTTISH PETTICOAT TAILS

Steps:

• Preheat oven to 350°F.
• Grease a baking sheet.
• In a mixing bowl, cream butter and icing sugar.
• Sift in both flours and work into a smooth dough (if dough is too dry, add a little water to moisten).
• Divide into 2 equal portions.
• Roll out on a floured surface and shape into two thin rounds.
• Place round on prepared baking sheet and prick all over with a fork.
• Mark each round into six triangles.
• Bake for 30 to 25 minutes until pastry becomes a light golden colour.
• Sprinkle with castor sugar while pastry is warm.
• Cut into triangles according to marks made and cool on wire rack.