Scotch Shortbread (Petticoat Tail)

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 8-12 servings


  • 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 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 & Variations

No special items needed.



Very good and easy too. I used a regular round cake pan without any problems - the cookies slipped out of the pan very easily. I did have to cook it a bit longer than the recipe indicated - closer to 50 minutes. Thanks for sharing!

review by:
(10 Nov 2016)