Shortbread Recipe
Prep time
Cook time
Total time
Easy and delicious and always a favorite at Christmas time.
Recipe type: Dessert
Cuisine: Scottish
Serves: 8
  • 12 ounces, 340 grams plain all-purpose flour
  • 4 ounces, 113 grams caster/super fine sugar
  • 8 ounces, 227 grams butter
  1. Preheat oven to 160C/325F
  2. Mix the flour and sugar together in a large bowl, and then rub in the butter - as if you were making shortcrust pastry. Use the tips of your fingers and ensure that all the butter has been rubbed in -- it should resemble sand.
  3. Then start to knead the paste, pushing it together to form a smooth dough - the heat of your hands whilst kneading helps it form.
To Make Petticoat Tails Using a Mould
  1. If using a ceramic mould, spray lightly with cooking oil and then wipe out excess.
  2. Press shortbread mixture into the mould evenly.
  3. Prick with a fork to keep shortbread from bubbling.
  4. Bake for 30-35 minutes until pale and golden but not brown.
  5. After removing from the oven, run a sharp knife around the edges of the mould and invert onto a cooling rack. If you wish, you can sprinkle extra sugar on top while the shortbread is still hot.
  6. Let cool for 10 minutes before cutting into wedges (petticoat tails) and leave for about 30 minutes to an hour before eating as they will be crumbly.
  7. Allow to cool completely before storing in an airtight tin or container and they will keep for 10-14 days. These also freeze very well.
Recipe by Orgasmic Chef at