Best Peppermint Petticoat Tails Shortbread Recipes

PETTICOAT TAILS

Steps:

• Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
• Reduce speed to low. Add flour mixture all at once; mix until just combined.
• Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes.
• Cut out a round from center using a 2 1/4-inch cookie cutter; discard. Put cutter back in center. Cut dough into 8 wedges; prick all over with a wooden skewer. Refrigerate 20 minutes.
• Sift 1 tablespoon granulated sugar over top. Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Can be stored in an airtight container up to 2 weeks.

PETTICOAT TAILS SHORTBREAD RECIPE

Steps:

• Place the butter in a large bowl and mix until just creamed but not fluffy
• Add in the sugar and pinch of salt (optional) and mix until just combined
• Add the flour and mix slowly until clumps are just formed
• Use your hands to gently fold the mixture into a ball, taking care to work the dough as little as possible
• Tip onto your benchtop and use a rolling pin to help roughly shape it into the size of your tin (see recipe notes)
• Press into the tin, cut into 8 slices and create a design on top with your fingers and a fork/toothpick if you like
• Chill for at least 30 minutes in the fridge, preferably one hour
• Bake at 160C or 325F in a pre-heated fan assisted oven for 45-60 minutes, depending on the size of the tin. The shortbread should be lightly browned when done.
• Remove from the oven and run a knife along the previous cuts while it's still hot. Remove the edge of the springform tin and allow to cool before removing from the bottom.

POPPY SEED SHORTBREAD PETTICOAT TAILS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Cream butter in a bowl using a silicone spatula. Add confectioners' sugar and mix to combine. Mix in almond extract. Work in flour and poppy seeds. Turn dough onto an unfloured board and knead until smooth.
• Spray a shortbread mould with non-stick spray. Put dough in the middle of the mould and press into the mould, working from the center to the edges. Prick the entire surface with a fork.
• Bake shortbread in the preheated oven until the entire surface is lightly browned, 30 to 35 minutes.
• Let shortbread cool in the mould for about 10 minutes. Flip mould over onto a wooden cutting board and use a sharp knife to cut into serving pieces while still warm.

PETTICOAT TAILS

Steps:

• Cream together the butter, confectioner's sugar and vanilla until light and fluffy. Stir in the flour and salt. Press and mold dough into a long smooth roll about 2 inches in diameter. Wrap in plastic wrap and chill for several hours or overnight.
• Preheat oven to 400 degrees F (205 degrees C).
• Slice chilled roll into 1/8 to 1/16 inch thick slices. Place on ungreased baking sheets and bake at 400 degrees F (205 degrees C) for 8 to 10 minutes or until lightly browned.

SHORTBREADS

Steps:

• Sift the flour, caster sugar and rice flour or semolina into a mixing bowl, add the cubed butter and rub it with your fingertips until the mixture clings together in heavy lumps. Gather the dough into a ball and then knead it on a lightly floured surface until smooth. Proceed according to how you want the finished shortbread to be shaped.
• Moulded Shortbread: Lightly sprinkle an 18-20cm diameter shortbread mould with flour, cut the dough in half, roll out each piece to a round, a little smaller than the mould and press, smooth side down, into the mould to fir it exactly. Carefully turn the dough out onto a flat baking tray. The mixture can also be shaped in small moulds to produce biscuit-sized shortbreads.
• Petticoat Tails: Cut the dough in half and roll out onto two rounds each 18-20cm in diametre. Flute the edges with your fingers, then prick them all over with a fork. Alternatively, fir the two rounds into two fluted tins and prick well.
• Shortbread Fingers: Press the dough into a shallow, 28x18 cm tin, smooth with a palette knife, then prick weell with a fork.
• Having prepared the dough according to the shape chosen, chill it in the refrigerator for 1 hour and pre-heat the oven to 160ºC. Bake the moulded shortbread and petticoat tails for 20-25 minutes and fingers for 25-30 minutes, or until cooked through but not browned.
• Remove from the oven and leave to cool and firm up for 5 minutes. Loosen the moulded shortbread and petticoat tails from the baking tray with a palette knife. Mark the petticoat tails into triangles. Cut the fingers into 20 equal pieces while still in the tin. Sprinkle generously with caster sugar.
• After 15 minutes, transfer the petticoat tails and moulded shortbread to wire racks to cool completely. Leave the shortbread fingers in the tin until cold.
• The shortbread will keep well if stored in an airtight container.

PETTICOAT TAILS (SHORTBREAD-TYPE COOKIES)

Steps:

• Cream butter and sugar thoroughly. Add vanilla. Stir in flour and salt.
• Mold in rolls about 2 inches across. Wrap in waxed paper, then plastic wrap tightly. Chill several hours or overnight (or until needed straight out of the frig).
• Heat oven to 400 degrees. Cut slices about 1/4 inch thick. Place a little apart on ungreased baking sheet. Bake 8 to 10 minutes, or until lightly browned.