No Christmas or New Year is complete without these buttery, crisp shortbread biscuits! They’re incredibly easy to make with just a few ingredients. While not low in calories, they’re a delicious treat for special occasions.
This tried-and-true family recipe, inspired by the Be-Ro cookbook—a British classic—never fails. Shortbread can be shaped in many ways, including using decorative wooden moulds. When baked in a round and cut into triangles, they’re called “Petticoat Tails,” a traditional Scottish wedding biscuit.
Whatever shape you choose, the result is always melt-in-your-mouth perfection. These biscuits also make thoughtful gifts—pack them in a tin, box, or cellophane bag, and add a tartan ribbon and sprig of heather for a Scottish touch.
Ingredients:
- 12 oz plain flour
- 4 oz caster sugar
- 8 oz butter
- Extra caster sugar for sprinkling (optional)
Directions:
Prepare the Dough:
- Mix flour and sugar in a large bowl.
- Rub in the butter using your fingertips until the mixture resembles sand.
- Knead the dough until smooth—your hands’ warmth will help bring it together.
Shape Options: Petticoat Tails:
- Divide dough into two balls. Flatten into 7-inch rounds, about 1/4 inch thick.
- Mark into triangles, prick with a fork, and crimp edges decoratively.
- Place on a greased baking tray or press into a 7–8 inch fluted tin. Shortbread Fingers:
- Roll dough into a rectangle, 1/2–3/4 inch thick.
- Place on a greased tray and mark into fingers. Prick with a fork.
- Alternatively, press into an 8-inch square tin and mark as above. Shortbread Rounds:
- Roll dough and cut rounds 2–3 inches in diameter, about 1/4 inch thick.
- Place on a greased tray. Wooden Moulds:
- Press dough into a decorative shortbread mould, then transfer to a greased tray.
Bake:
- Preheat oven to 160°C/325°F/Gas Mark 3.
- Bake for 20–30 minutes until pale golden (not brown).
Finish:
- Sprinkle with extra sugar if desired.
- Cool slightly before cutting into portions, then fully cool before storing.
STORAGE TIPS:
- Keeps for 10–14 days in an airtight tin.
- Freezes well for longer storage.
