Petticoat Shortbread

"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."
 
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photo by Shivam S. photo by Shivam S.
photo by Shivam S.
Ready In:
40mins
Ingredients:
5
Yields:
2 shortbread rounds
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ingredients

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directions

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

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RECIPE SUBMITTED BY

I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :) A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking. With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking. I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.
 
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