Petticoat Tails Shortbread Recipe
Layers of crumbly all-butter Scottish shortbread topped with thick, slow-cooked caramel and a glossy blanket of Belgian chocolate.
Ingredients
- • 300g Plain Flour (2 Cups)
- • 200g-225g Butter (1 Cup)
- • 100g Caster Sugar (1/2 Cup)
- • Pinch of salt (optional)
Preparation Steps
Place the butter in a large bowl and mix until just creamed but not fluffy
Add in the sugar and pinch of salt (optional) and mix until just combined
Add the flour and mix slowly until clumps are just formed
Use your hands to gently fold the mixture into a ball, taking care to work the dough as little as possible
Press into the tin, cut into eight slices and create a design on top with your fingers and a fork/toothpick if you like
Chill for at least 30 minutes in the fridge, preferably one hour
Bake at 160C or 325F in a pre-heated fan-assisted oven for 45-60 minutes, depending on the size of the tin. The shortbread should be lightly browned when done.
Remove the cake from the oven and run a knife along the previous cuts while it's still hot. Release the springform tin's edge and allow it to cool before removing the bottom.