Winteringham Village Recipes
Scottish Shortbread

Delicious home-cooked recipes suggested by the villagers of Winteringham, Lincolnshire

Banner photograph by Ken Jacobs ©2007

 

Scottish Shortbread (Petticoat Tails)

Helen Kirk

Scottish Shortbread (Petticoat Tails)
 
175g slightly salted butter
50g   caster sugar
225g plain flour
 
Cream the butter and sugar together.
When it is fluffy, add the flour and knead together to make a dough
 
Rub the inside of two 20cm sandwich tins with a little butter.
Divide the mixture into two equal pieces and press into the sandwich tins (this takes a little time!)
Prick the tops all over with a fork.
Heat the oven to 170 degrees then place the tins in the oven and cook for approximately 30 to 35 minutes
Remove from the oven when only slightly coloured and mark into triangles with a knife.
Dredge the top with a little caster sugar and leave in the sandwich tins to cool.
Remove the triangles from the  tins and store in an airtight tin.

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