Scottish Petticoat Tails
Delight in the buttery, crumbly allure of traditional Scottish Petticoat Tails, a classic shortbread recipe that hails from the heart of Scotland. Crafted with a simple yet luxurious mix of unsalted butter, caster sugar, and a blend of all-purpose and rice flour, these delicate wedges are synonymous with elegance. Their name derives from their distinctive fluted edge, resembling the ornate petticoats of yesteryear. Gently scored into triangular portions and finished with a light dusting of sugar, these golden shortbreads are baked to perfection—crispy at the edges and melt-in-your-mouth tender in the center. Perfect for tea-time gatherings or as a charming homemade gift, these Scottish Petticoat Tails are a timeless treat that pairs beautifully with your favorite brew.
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 85 grams caster sugar
- 200 grams all-purpose flour
- 75 grams rice flour (or cornstarch)
- 1 pinch salt
- 2 tablespoons granulated sugar (for sprinkling)
Instructions
Preheat your oven to 160°C (320°F) or 140°C (280°F) if using a fan oven. Line a baking sheet with parchment paper.
In a large mixing bowl, cream the unsalted butter and caster sugar together until pale, light, and fluffy. You can use a wooden spoon or an electric mixer for this step.
Sift the all-purpose flour, rice flour (or cornstarch), and a pinch of salt into the butter and sugar mixture. Mix until it forms a crumbly dough that comes together when pressed.
Turn the dough out onto a lightly floured surface and gently knead until it becomes smooth. Be careful not to overwork the dough.
Roll the dough into a large circle about 1 cm (0.4 inch) thick. Place it onto the prepared baking sheet.
Using the back of a knife or a dough cutter, score the circle into 8 equal wedges but do not cut all the way through. Decorate the edges by crimping with your fingers or the tines of a fork.
Prick the surface of the dough lightly with a fork in a decorative pattern (optional). Sprinkle the surface with granulated sugar.
Bake in the preheated oven for 25-30 minutes or until the edges are lightly golden. Take care not to let it brown too much.
Remove from the oven and allow the shortbread to cool slightly on the baking sheet. While still warm, re-score the wedges to make them easier to break apart later.
Once completely cool, break into wedges along the scored lines and serve. Store in an airtight container for up to a week.
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 20 mg | 1% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 13.8 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 9 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 35 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
