Scottish petticoat tails shortbread - recipe

Ingredients

Recipe , Vanilla 2 , Shortbread , Petticoat , Scottish , Tail

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1

Preheat the oven to 160C (fan 140C, gas mark 3).
2
Place all the ingredients apart from the demerara sugar in a food processor and whizz until the mixture just comes together.

For this step you'll need:
- 250g Butter (unsalted)
- 100g Semolina
- 225g Plain white flour
- 100g Unrefined golden caster sugar
- 1 tbsp Vanilla bean paste
3

Place the mixture in a lightly greased 23 cm fluted round loose bottomed tart tin, and use the back of a spoon to press the mixture into the tin.
4
Score into 8 wedges, prick all over with a fork and then scatter over the demerara sugar.

For this step you'll need:
- 1 tbsp Unrefined demerara sugar
5

Bake in the preheated oven for 50 minutes or until a very pale golden brown.
6

Cool in the tin, re-scoring the wedges. Serve the petticoat tails with a cup of tea.

⇐ Shortbread biscuit

Salted caramel shortbread ⇒