Name: Peppermint petticoat tails shortbread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: Scottish
Ingredients: 250g butter softened; 100g caster sugar; ½ tsp peppermint essence; 250g plain flour plus a little extra for rolling; 100g cornflour; ½ tsp salt; icing sugar for dusting

Home
Recipes
Peppermint petticoat tails shortbread

Peppermint petticoat tails shortbread

Cassie Best

Save recipe

Serves 8

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 3.6 out of 5.5 ratingsRate

loading...

A clever decoration technique for this classic tea time biscuit - use a doily to dust on a pretty lace pattern in icing sugar

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Little lemon-tons

A star rating of 4.5 out of 5.23 ratings

Coconut & raspberry cupcakes

A star rating of 4.8 out of 5.73 ratings

Ingredients

Nutrition

Units:

MetricUS

250g butter

softened
100g caster sugar
½ tsp peppermint essence
250g plain flour

plus a little extra for rolling
100g cornflour
½ tsp salt
icing sugar

for dusting

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal445
fat26g
saturates16g
carbs48g
sugars15g
fibre1g
protein3g
salt0.8g

low

Method

step 1

Put the butter, sugar and peppermint essence in a food processor and whizz until pale and creamy. Add the flour, cornflour and salt, and pulse until the mixture clumps together into small pieces. Tip onto a lightly floured work surface and bring the dough together as a ball, but don’t overwork it. Roll the dough to a 25cm circle, about 1cm thick. Trim around a large plate to give a really neat edge. Transfer to a large baking sheet. Use 2 fingers to crimp all the way around the edge of the dough then, using a fork, mark dotted lines to portion the shortbread into 8 wedges. Put the tray in the fridge and chill for at least 30 mins.
step 2

Heat oven to 180C/160C fan/gas 4. Cook the shortbread for 25 mins until golden and cooked through. Leave to cool completely on the tray. To decorate, place a lacy doily over the shortbread and dust with a generous layer of icing sugar. Pull the doily away to reveal the beautiful lacy pattern. Keep in a tin for up to 5 days.

Recipe from Good Food magazine, March 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.6 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now