Conventional Scottish Shortbread Petticoat Tails – A traditional, buttery Shortbread Petticoat Tails recipe with simply THREE elements
A By no means Fail Recipe from a Classic Be-Ro Cookbook
With Burns Night time approaching, on the twenty fifth January, and as a Burns, I’d prefer to share an outdated recipe for Conventional Scottish Shortbread Petticoat Tails.
This recipe comes from a really outdated copy of a BeRo cookbook, that was my grandmother’s, who was half scottish, and who made these commonly for the tea-time desk.
All of us love shortbread biscuits, and those you should purchase will be scrumptious, nevertheless, nothing beats a buttery, do-it-yourself one, and this recipe has simply THREE elements in it.
Conventional Scottish Shortbread Petticoat Tails are made in a spherical, which is then lower into triangles. It’s thought the title comes from the truth that the form resembles the elaborate lace patterns in a petticoat.
It’s additionally thought that these fairly shortbread biscuits have been linked to Mary Queen of Scots, and the French affect in her courtroom, the place these biscuits have been tailored from a French Galettes Bretonnes, which is a buttery biscuit.
Regardless of the origins of those pleasant buttery biscuits, they continue to be a agency favoruite right here within the UK, and are ubiquitous in any traditonal tea room, or when gifted in a fairly tin at Christmas!
The three indredients in these buttery biscuits are: Flour, Sugar and Butter – that’s it. Some recipes use Rice Flour or Floor Rice, however I by no means have, as this recipe all the time seems so nicely.
The portions on this recipe make 2 x shortbread rounds, every yielding 8 items. I tried to make use of my ornamental shortbread mould, however sadly the sample disappeared when baked.
I’ve shared a “earlier than” photograph of the stunning thistle sample, which I needed to get better halfway via baking with the same old sample made with a fork!
If anybody has any suggestions methods to hold the sample, please do let me know within the feedback under – perhaps much less butter? Or perhaps I ought to have chilled it first?
No matter no sample, the moulds have been useful to form these petticoat tails, with the beautiful frilly edge. And, these nonetheless tasted as scrumptious as they all the time too.
You’ll be able to learn extra in regards to the Shortbread and Petticoat Tails over on the Walker’s Shortbread web site right here: The Historical past of Shortbread.
I hope you take pleasure in these in the event you make them, with a cup of tea or espresso, or perhaps with a wee dram of whisky on Burns Night time, or at Hogmanay, as is conventional. Karen
The best way to use a Shortbread Mould
- A shortbread Mould could also be used.
- Combine collectively 1 x teaspoon of flour and 1 x teaspoon of caster sugar.
- Grease the mould nicely with oil and sprinkle in half the combination.
- Press the shortbread into the mould after which flip it out onto the baking tray earlier than baking.
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Conventional Scottish Shortbread Petticoat Tails Recipe
Conventional Scottish Shortbread Petticoat Tails
Yield:
16
Prep Time:
20 minutes
Prepare dinner Time:
half-hour
Complete Time:
50 minutes
With Burns Night time approaching, on the twenty fifth January, and as a Burns, I might prefer to share an outdated recipe for Conventional Scottish Shortbread Petticoat Tails.
This recipe comes from a really outdated copy of a BeRo cookbook, that was my grandmother’s, who was half scottish, and who made these commonly for the tea-time desk.
All of us love shortbread biscuits, and those you should purchase will be scrumptious, nevertheless, nothing beats a buttery, do-it-yourself one, and this recipe has simply THREE elements in it.
Conventional Scottish Shortbread Petticoat Tails are made in a spherical, which is then lower into triangles. It is thought the title comes from the truth that the form resembles the elaborate lace patterns in a petticoat.
It is also thought that these fairly shortbread biscuits have been linked to Mary Queen of Scots, and the French affect in her courtroom, the place these biscuits have been tailored from a French Galettes Bretonnes, which is a buttery biscuit.
Regardless of the origins of those pleasant buttery biscuits, they continue to be a agency favoruite right here within the UK, and are ubiquitous in any conventional tea room, or when gifted in a fairly tin at Christmas!
The three indredients in these buttery biscuits are: Flour, Sugar and Butter – that is it. Some recipes use Rice Flour or Floor Rice, however I by no means have, as this recipe all the time seems so nicely.
The portions on this recipe make 2 x shortbread rounds, every yielding 8 items. I tried to make use of my ornamental shortbread mould, however sadly the sample disappeared when baked.
I’ve shared a “earlier than” photograph of the stunning thistle sample, which I needed to get better halfway via baking with the same old sample made with a fork!
If anybody has any suggestions methods to hold the sample, please do let me know within the feedback under – perhaps much less butter? Or perhaps I ought to have chilled it first?
No matter no sample, the moulds have been useful to form these petticoat tails, with the beautiful frilly edge. And, these nonetheless tasted as scrumptious as they all the time too.
You’ll be able to learn extra in regards to the Shortbread and Petticoat Tails over on the Walker’s Shortbread web site right here: The Historical past of Shortbread.
I hope you take pleasure in these in the event you make them, with a cup of tea or espresso, or perhaps with a wee dram of whisky on Burns Night time, or at Hogmanay, as is traditonal.
Elements
- 9 ounces (250g) Plain flour
- 3 ounces (75g) Caster sugar
- 6 ounces (175g) Butter
Directions
- Pre-heat oven to 160C/150C Fan/350F/Fuel mark 3. Grease/and or line a big baking tray.
- Combine the flour and sugar collectively in a bowl, then rub within the butter.
- Knead nicely to kind a easy dough.
- Divide into two equal elements, and form and flatten them into 2 x 18cm (7″) rounds, about 1cm (1/2″) thick.
- Mark the highest into 8 parts, and pinch the sides to kind an ornamental edge. Prick with a fork to make a sample.
- Gently slide them onto a baking tray and bake for 25 to half-hour, till pale and golden.
- Take away from the oven and permit to chill on a wire rack. I generally sprinkle sugar excessive after baking.
- A shortbread Mould could also be used. Combine collectively 1 x teaspoon of flour and 1 x teaspoon of caster sugar. Grease the mould nicely with oil and sprinkle in half the combination. Press the shortbread into the mould after which flip it out onto the baking tray earlier than baking.
Notes
A shortbread Mould could also be used.
Combine collectively 1 x teaspoon of flour and 1 x teaspoon of caster sugar.
Grease the mould nicely with oil and sprinkle in half the combination.
Press the shortbread into the mould after which flip it out onto the baking tray earlier than baking.
Vitamin Data
Yield 16
Serving Dimension 1
Quantity Per Serving
Energy 155Complete Fats 9gSaturated Fats 5gUnsaturated Fats 3gLdl cholesterol 23mgSodium 68mgCarbohydrates 18gFiber 0gSugar 5gProtein 2g
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