Directions:
- Mix the flour and sugar together in a large bowl, and then rub in the butter - as if you were making shortcrust pastry. Use the tips of your fingers and ensure that all the butter has been rubbed in - it should resemble sand!
- Then start to knead the paste, pushing it together to form a smooth dough - the heat of your hands whilst kneading helps it form.
- Petticoat Tails:.
- Divide the shorbread dough into two equal parts and shape them into balls, then flatten them out into two rounds - using the heel of your hand, to about 7 in diameter and 1/4 thick.
- Mark the top into equal portions - triangular in shape, and then prick the tops all over with a fork - making patterns if you wish! Crimp the edges as you would a pie crust to make a decorative edge and place them onto a well greased baking tray or cookie sheet.
- (You can also use a greased and lined 7 or 8 fluted edged round sandwich/cake tin - preferably with a loose bottom for ease of taking the shortbread out. Press the dough into the tin and mark out as above).
- Shortbread fingers:.
- Roll out the shortbread dough, and shape into a rectangle, about 1/2 to 3/4 thick. Place onto a well greased baking tray or cookie sheet as before, and mark into fingers - prick over with a fork again. You can also press the dough into an 8 square baking/sandwich/brownie tin - and then mark out the fingers as above.
- (Please Note: The fingers are always thicker than the petticoat tails and shortbread rounds).
- Shortbread Rounds:.
- Roll out the shortbread dough and using a biscuit or cookie cutter, cut into rounds of about 2 to 3 in diameter, about 1/4 in thickness. Place them on a well greased baking tray or cookie sheet.
- Wooden Shortbread Mould:.
- You can also place the dough into a decorative wooden shortbread mould, before turning it out on to a greased baking tray. Traditional Scottish wooden moulds can be bought online and usually have a Thistle design with heavily fluted edges.
- Bake the any of the above shortbread biscuits in a pre-heated oven 160C/325F/Gas Mark 3 for between 20 to 30 minutes, or until they are pale and golden - but NOT brown!
- Sprinkle extra caster sugar over the top as soon as they come out of the oven if you wish.
- Allow the shorbread bicuits to cool slightly on a cooling rack, before cutting into fingers or petticoat tails .
- Allow to cool completely before storing in an airtight tin or container. NB: These will last for about 10 to 14 days in a cool, dry and dark pantry. They can also be frozen with great results!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.71 Kcal (1200 kJ) | ||
| Calories from fat | 170.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.99g | 29% | |
|---|---|---|---|
| Cholesterol | 40.64mg | 14% | |
| Sodium | 401.81mg | 17% | |
| Potassium | 39.69mg | 1% | |
| Total Carbs | 27.31g | 9% | |
| Sugars | 9.45g | 38% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 2.46g | 5% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.1mg | 6% | |
| Calcium | 57.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 505.67 Kcal (2117 kJ) | ||
| Calories from fat | 301.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.5g | 29% | |
|---|---|---|---|
| Cholesterol | 71.67mg | 14% | |
| Sodium | 708.67mg | 17% | |
| Potassium | 70mg | 1% | |
| Total Carbs | 48.17g | 9% | |
| Sugars | 16.67g | 38% | |
| Dietary Fiber | 3.5g | 8% | |
| Protein | 4.33g | 5% | |
| Vitamin A | 0.3mg | 6% | |
| Iron | 2mg | 6% | |
| Calcium | 101.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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