Petticoat Tails Shortbread
Shortbread recipes vary from baker to baker across Scotland. This traditional shortbread recipe had its origin in Edinburgh and takes its name from the shape of petticoat hoops worn in the 19th century.
1-3/4 cups plain flour
1/2 cup sugar
6 ounces unsalted butter
2 7-inch round baking tins
Mix the flour and sugar together. Cut in the butter until it can be gathered together and kneaded into a ball.
Preheat the oven to 350 degrees F.
Press half of the mixture into a well-greased 7-inch round tin. Smooth the surface using the back of a dessert spoon. Using a fork, prick the surface and pattern the circumference to give a petticoat ruffle effect.
Bake for 20-30 minutes until golden brown.
Dust with sugar and cut into 8 wedges while still warm. Allow to cool in the tin.
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