Scottish Shortbread Petticoat Tails
This traditional Scottish shortbread is made in the 3:2:1 method and results in a perfect shortbread biscuit. Perfectly crumbly and buttery in flavor. Yum
Equipment
- 1 8 or 9" round tart pan with loose bottom * or a 9x9" square baking pan if making fingers
- Hand mixer
Ingredients
- 300 grams All purpose flour 2 cups
- 200 grams Butter, softened and good quality (up to 225g if needed) 1 cup
- 100 grams Caster Sugar (superfine sugar) ½ cup
- pinch Salt (optional)
Instructions
- In a medium bowl, mix butter until it is creamed but not fluffy
- Add the sugar and salt (if using) and mix until combined
- Slowly add the flour and mix until clumps begin to form then switch to your hands and gently fold and push the mixture into a ball. Do not overwork the dough. If it is too dry and crumbly add a little of the extra 25 g of butter 1 Tbsp at a time and see if that helps.
- Move the ball of dough over to the tart pan (or baking pan) and press it in with your fingers, then switch to a spoon (using the back) and smooth it out into an even layer. If you have a fluted pan, use the spoon to push the dough into the flutes for a pretty edge. If you have non fluted pan, make a pretty design in the edge like you would a pie crust (use a fork). Cut into 12 even wedges.
- Using a fork or toothpick, create a design (pattern) into the shortbread.
- Chill for 30 minutes or up to one hour (preferred)
- Bake at 325℉ (160C) on convection for 40 (and up to 60) minutes depending on your tin size. The shortbread should be slightly golden browned when done.
- Once you feel the shortbread is cooked through and brown especially along the edge, remove from the oven and while it is hot, run a sharp knife along the previous cuts. Set the tart pan on a bowl so you can release the outer rim of the pan. Then let it cool completely before removing the bottom.
- If needed you can re poke the pattern/design carefully. But it is usually not necessary.