petticoat tails shortbread

This petticoat tails shortbread recipe uses just three ingredients and the traditional method of baking the shortbread in a round and cutting it into individual slice afterwards.

Petticoat Tails Shortbread Recipe

Plain Flour (2 Cups)

Butter (1 Cup)

Caster Sugar (1/2 Cup)

salt (optional)

Place the butter in a large bowl and...

Place the butter in a large bowl and mix until just creamed but not fluffy

Add in the sugar and pinch of salt...

Add in the sugar and pinch of salt (optional) and mix until just combined

Add the flour and mix slowly until clumps...

Add the flour and mix slowly until clumps are just formed

Use your hands to gently fold the mixture...

Use your hands to gently fold the mixture into a ball, taking care to work the dough as little as possible

Press into the tin, cut into eight slices...

Press into the tin, cut into eight slices and create a design on top with your fingers and a fork/toothpick if you like

Chill for at least 30 minutes in the...

Chill for at least 30 minutes in the fridge, preferably one hour

Bake at 160C or 325F in a pre-heated...

Bake at 160C or 325F in a pre-heated fan-assisted oven for 45-60 minutes, depending on the size of the tin. The shortbread should be lightly browned when done.

Remove the cake from the oven and run...

Remove the cake from the oven and run a knife along the previous cuts while it's still hot. Release the springform tin's edge and allow it to cool before removing the bottom.

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Petticoat Tails Shortbread Recipe

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Petticoat Tails Shortbread Recipe

The most viewed petticoat tails shortbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine