This traditional Scottish shortbread is an ideal treat for any St. Andrew's day or Burn's night celebrations.

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You Will Need

This recipe will make 1x 6” Shortbread Round (Petticoat Tails) plus 16 biscuits (or 1x 8” Round)

220g Softened Butter
110g Caster Sugar (06843003)
Pinch of Salt
220g Plain Flour (06843008)
100g Rice Flour (or 50g cornflour/50g ground rice)
6” Round Baking Tin (84410)
PME Circle Cutters-Set of 6 (84574)
Silicone Parchment Roll-5m x 30cm (820541)
 
Optional 
Foodie Flavours natural flavouring - Lemon (6502)
Foodie Flavours natural flavouring - Orange (6503)
Foodie Flavours natural flavouring - Almond Extract (5573)
Ginger, Cinnamon or Mixed spice
Chocolate chips
Dried fruits
Top Tip

The creaming is best done in a mixer or hand mixer, although may be done by hand. Keep kneading to a minimum to ensure a good, short and crispy texture. Do not overwork.

Step 1

Preheat oven to 170ºC.

Place butter, sugar and salt into a large bowl. Cream together until light and fluffy.

Sieve dry ingredients at least twice, and add to creamed mixture. Mix in briefly with mixer, and bring together by hand until you have a soft dough.

Turn out onto a floured surface. Cut off half the mixture and reserve for the biscuits.  

Step 2

Place half mixture into 6” tin with loose base and press down evenly.

Indent around the edge with your thumb to make a traditional edging, then prick across centre with a fork. Make portion markings with a knife, but avoid cutting through the mixture completely.

Bake for 40 minutes until pale golden, and leave to cool in tin.

For the Biscuits

With the other half of the mixture, roll dough out to approx. 3mm thick. Cut out rounds with 2 ½” (62mm) cutter.

Place onto baking tray lined with baking parchment. Prick with a fork and bake at 170ºC for approx. 10-12 minutes until pale golden in colour.

Leave on tin to cool, for a crisp biscuit.

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