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“Afternoon tea just isn't complete without a traditional shortbread petticoat tail to go with it. Here's a simple and basic way to make that very dainty, buttery specialty to enjoy at your next tea party.”
READY IN:
40mins
YIELD:
2 shortbread rounds
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, beat butter, sugar and vanilla with electric mixer at medium speed until light and fluffy.
  2. With wooden spoon, stir in milk and flour; then mix by hand until dough is smooth.
  3. Divide dough into two parts.
  4. Preheat oven to 325 degrees.
  5. On a lightly sugared pastry cloth, roll out dough, one part at a time, into an 8-inch circle, 1/4 inch thick.
  6. Place a 4-inch saucer in the center; cut around it.
  7. Remove saucer and flute outside edge as for a pie shell.
  8. Cut outer ring into eight sections.
  9. Keep center whole.
  10. Prick all over with fork.
  11. Place 1 inch apart on ungreased cocokie sheet.
  12. Bake 25- 30 minutes, or until light golden.
  13. Cool completely on wire rack.
  14. Makes 2 shortbreads.

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