Petticoat Tail Shortbread (2024)

• Amy's Notes
• Granny's Top Tips
• Petticoat Tails Shortbread Recipe

It’s no secret that I love shortbread. Everyone loves shortbread though, don’t they?

I’ve already shared Granny’s famous Shortbread recipe, as well as my all-time favourite shortbread recipe; Highlander Shortbread. Not to mention , and Tantallon Cakes, which are both twists on your traditional Scottish shortbread.

Today though I am bringing you something a little bit different. Perhaps one of the most globally recognisable forms of shortbread… Petticoat Tail Shortbread.

Your same delicious shortbread base, made in one giant biscuit and cut into generously sized individual wedges. Best served with a cuppa or ip of whisky, especially at Hogmanay or on St Andrew’s Day.

Like most shortbread recipes, it’s super easy to make Scottish petticoat shortbread tails. You start with the traditional base of butter, sugar and flour, to make a biscuit dough. The dough for this shortbread recipe is a little bit softer than our normal shortbread dough, due to the different method of baking – but don’t worry it tastes just as good (if not better).

The most complex part of making petticoat shortbread tails is in the shaping of the dough, and even that is incredibly easy! You simply press your dough into your tin, adding a decorative edge if you wish. You’ll gently score your triangles on to the top, and prick the shortbread before baking (no need to chill). This is a low and slow bake, so you have to be patient, but it is most definitely worth the wait!

Once baked, you cut the triangles whilst still warm & in the tin, then finish with a sprinkling of sugar. You want to leave the petticoat tails to cool completely in the tin before enjoying.

No, you don’t need a shortbread mould to make petticoat tail shortbread. You do get some wonderful shortbread moulds and if you do happen to have one, by all means go ahead – this recipe is ideal for them. But it is by no means essential.

This recipe for Scottish petticoat tails shortbread uses a loose-bottom tart tin. Alternatively you could just use a loose-bottom cake tin, if you aren’t fussed for a decorative edge. Just be sure to use a loose-bottom tin to avoid the risk of breaking your shortbread when it comes to removing it from the tin.

Caster Sugar
Sugar is an essential part of any shortbread recipe and this one is no exception. Caster sugar is preferable as it is a bit finer than a granulated sugar, so it mixes beautifully into your dough. It is also perfect for a final dusting on top of your shortbread to finish.

Butter (or Margarine…)

If we’re talking traditional, butter is where it is at when it comes to shortbread. That is a fact and that you won’t hear me dispute it.
However, butter can be expensive, people don’t always want to consume dairy, sometimes you just don’t have any to hand… In those cases, margarine is a perfectly good substitute. In fact, if you look at the ingredients for most shop-bought shortbread, unless it states it is an “all-butter” shortbread, the chances are it will be made with a margarine too; this is what makes it so affordable.
If you do opt for margarine, just be sure to use a block margarine, as opposed to the spreadable kind – the latter will make your shortbread dough too soft and cause it spread whilst baking.

Plain Flour

No raising agents are required in this recipe for Petticoat Tail Shortbread, so plain flour is perfect.

Corn Flour
As well as plain flour, we also add a little corn flour. This gives your shortbread a bit of a “snap” to it.