Scottish Petticoat Tails

May 06, 2023May 6, 20230 15

Learn how to make traditional Scottish Petticoat Tails, a deliciously buttery shortbread cookie perfect for any occasion.

by The Chefin Dessert

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

171

Sugar

Fat

10g

Scottish Petticoat Tails are a traditional shortbread cookie hailing from Scotland. With a deliciously buttery texture and a crisp, crumbly texture, they are the perfect addition to any afternoon tea. The name 'Petticoat Tails' is said to come from the shape of the cookie, which is similar to a woman's petticoat from the 12th century. While the origin of the cookie is uncertain, it is believed to have originated in the Shetland Islands off the coast of Scotland. Today, they are enjoyed throughout the country and beyond.

Instructions

1.	Preheat oven to 350F (175C)
2.	Mix flour, cornflour/rice flour and icing sugar together in a bowl
3.	Cut butter into small bits and add to the bowl
4.	Mix together with hands until the mixture is even and clears the sides of the bowl
5.	Dust a flat surface with flour and roll the dough into two 6 inch circles about 1/2 an inch thick
6.	Cut each circle like a wire wheel into 8 triangles
7.	Place the triangles on an ungreased baking sheet, leaving 1 inch between them
8.	Use the tines of a fork to prick each one all over
9.	Sprinkle each one with sugar
10.	Let stand for 20 minutes
11.	Bake for 12 to 15 minutes or until the edges are lightly browned
12.	Remove from the oven and cool on the tray for 2-3 minutes
13.	Transfer to a wire rack to cool completely

PROS

Easy and quick to make, perfect for any occasion

CONS

High in butter and sugar content, should be consumed in moderation

HEALTH & BENEFITS

While Scottish Petticoat Tails may not be the most nutritious choice, they do contain some essential minerals such as calcium and iron. As with all sweets, moderation is key.

	8 ounces flour
	4 ounces cornflour or 4 ounces rice flour
	4 ounces butter
	4 ounces icing sugar
	caster sugar , for dredging