Scottish Petticoat Tails Recipes

Steps:

• Preheat oven to 350°F.
• Grease a baking sheet.
• In a mixing bowl, cream butter and icing sugar.
• Sift in both flours and work into a smooth dough (if dough is too dry, add a little water to moisten).
• Divide into 2 equal portions.
• Roll out on a floured surface and shape into two thin rounds.
• Place round on prepared baking sheet and prick all over with a fork.
• Mark each round into six triangles.
• Bake for 30 to 25 minutes until pastry becomes a light golden colour.
• Sprinkle with castor sugar while pastry is warm.
• Cut into triangles according to marks made and cool on wire rack.

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.

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.