Petticoat Tails

Ahhh, Petticoat Tails 😍 — classic Scottish shortbread, rich, buttery, and perfectly crumbly. Simple ingredients, no fuss.

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Petticoat Tails (Traditional Scottish Shortbread)

Makes: 1 large round (8–10 wedges)

Ingredients

• 225 g (1 cup) unsalted butter, very soft

• 110 g (½ cup) caster sugar (or superfine sugar)

• 275 g (2¼ cups) plain flour

• Pinch of salt

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Instructions

1. Cream butter & sugar
   Beat together until pale and smooth (not fluffy).

2. Add dry ingredients
   Mix in flour and salt until it forms a soft dough.
   If crumbly, gently bring together with your hands.

3. Shape
   Press dough into a round, about 1–1½ cm thick on a lined baking tray.
   Crimp the edges with your fingers or a fork.

4. Mark wedges
   Score into 8–10 triangular wedges (don’t cut all the way through).
   Prick lightly with a fork.

5. Chill (important!)
   Refrigerate 30 minutes to help it hold shape.

6. Bake
   Bake at 160°C / 325°F for 35–40 minutes, until pale golden (not brown).

7. Finish
   While warm, sprinkle lightly with sugar if you like.
   Cool completely, then cut into wedges.

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Traditional Tips 🫖

• Low temperature = tender crumb

• No vanilla (traditional version is pure butter flavor)

• Keeps 2 weeks in an airtight tin

• Freezes beautifully

Perfect with tea, coffee, or pretending you’re in a Scottish castle 😄
Want a modern twist (lemon, chocolate-dipped, or lavender)?