Scottish Shortbread Recipe

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4.89 from 9 votes

An old-fashioned recipe for petticoat tails shortbread.

Prep Time15

Cook Time45

Refrigerating mixture30

Total Time1 30

Course: Dessert

Cuisine: Australian, Scottish

Servings: pieces

Calories: 129kcal

Author: Libby Hakim

Equipment

stand mixer or electric beaters
2 baking trays

Ingredients

140 grams plain flour / all purpose flour (1 cup)
50 grams rice flour (¼ cup)
½ teaspoon baking powder
125 grams butter (½ cup) (make sure it's cold)
110 grams caster sugar (½ cup)
1 tablespoon raw granulated sugar (optional)

Instructions

Cream butter and sugar until a paler colour.
Gradually fold in the sifted flours and baking powder using a spatula.
Form the mixture into 2 balls.
On separate pieces of baking paper, roll out each ball into a circle that's about ½ inch thick. The circles should be about 12-14cm in diameter. Use your hands to keep the shape circular and smooth out any cracks that appear at the edges.
Pinch edges (see image in post), pierce with a fork, cut each circle into 8 pieces with a pizza cutter or knife (see image in post) and, if desired, sprinkle granulated sugar on top. Slide each circle onto a baking tray (using the baking paper).
Place in fridge for 30 minutes to chill.
While the rounds are chilling, pre-heat oven to 150 degrees celsius (fan-forced).
Bake for about 45 minutes or until a light golden colour.
Allow to completely cool on trays. You should then be able to easily cut into slices along the lines you created before baking.

Air Fryer Method

Using the 3.2L Kmart Air Fryer (or equivalent), cut a circle of baking paper the same size as the bottom of the basket.
Use only half of the amount of each ingredient listed above.
Follow the instructions above to cream the sugar and butter and then fold in the flours and baking powder.
Form the mixture into one ball and place on the baking paper.
Using a rolling pin, glass or your hands, roll or flatten out the mixture to form a circle about 14-16cm in diameter. Use your hands to keep the shape circular and smooth out any cracks that appear at the edges.
Pinch edges (see image in post), pierce with a fork, cut the circle into 8 [pieces with a pizza cutter or knife (see image in post) and, if desired, sprinkle granulated sugar on top.
Place in fridge for 30 minutes to chill.
Heat air fryer at 180 degrees celsius for 3 minutes before placing shortbread in the air fryer.
Carefully place shortbread in the air fryer basket and cook at 140 degrees celsius for 30 minutes.
Allow to cool completely in the basket before removing the shortbread in one piece. You should then be able to easily cut into slices along the lines you created before baking.

Notes

Storing: Your shortbread should last up to a week if stored in an airtight container in a cool, dry place.

Freezing: Freeze the shortbread in an airtight container for up to a few months. Defrost overnight at room temperature before serving.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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