Scotch Shortbread (Petticoat Tail)
Recipe: #24878
September 15, 2016
Categories: Desserts, Cookies, British, 5 Ingredients Or Less, One-Pot Meal, Christmas, Oven Bake, No Eggs, Vegetarian, Cut Out Flour, Sugar, Butter/Margarine, Kosher Dairy, more
"This shortbread is also called "petticoat tail" for the fluted frill at the outer curve of each wedge-cut piece, shortbread can turn a few strawberries and a cup of tea into an epicurean event. This version is toasty, buttery, and deliciously tender."
Ingredients
Nutritional
- Serving Size: 1 (45 g)
- Calories 216.2
- Total Fat - 11.7 g
- Saturated Fat - 7.3 g
- Cholesterol - 30.5 mg
- Sodium - 102 mg
- Total Carbohydrate - 25.9 g
- Dietary Fiber - 0.6 g
- Sugars - 8.3 g
- Protein - 2.1 g
- Calcium - 6.5 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a bowl, combine flour, cornstarch, 1/4 cup of the sugar, and butter. With your fingers, rub mixture together until it is very crumbly and no large particles remain. Then press into a firm lump with your hands.
Step 2
Place dough (it is crumbly) in a 8 or 9-inch diameter cake pan with a removable bottom and press out firmly and evenly. Impress edge of dough with the tines of a fork to make a decorative border, then prick surface evenly.
Step 3
Bake at 325-degrees Fahrenheit oven until pale golden brown, about 40 minutes.
Step 4
Remove from oven and, while warm, cut with a sharp knife into 8-12 wedges and sprinkle with about 1 tablespoon sugar. Let cool, then remove pan sides ans transfer cookies to a serving tray or airtight container.
Step 5
Store at room temperature for up to 1 week (freeze for longer storage).
Tips
No special items needed.