Petticoat Tails (or Petticoat Telles) are a traditional Scottish shortbread, famously linked to Mary, Queen of Scots. The name comes from the resemblance of the wedges to the flared petticoats of the 16th century. These buttery, crumbly shortbread rounds are scored into triangular slices before baking—perfect with tea!
📝 Petticoat Tails Recipe
Ingredients:
- 1 cup (225g) unsalted butter, softened
- ½ cup (100g) granulated sugar (or caster sugar)
- 2 ½ cups (300g) all-purpose flour
- ¼ cup (30g) rice flour or cornstarch (for texture)
- A pinch of salt
- (Optional) 1 tsp vanilla extract or lemon zest
Instructions:
- Cream butter & sugar until light and fluffy.
- Sift in flours and salt, mixing until a dough forms.
- Roll into a 1-inch thick circle (about 8-9 inches wide).
- Score into 8-12 wedges (like a pie) and prick with a fork.
- Chill 30 minutes (to prevent spreading).
- Bake at 300°F (150°C) for 40-50 mins until pale golden.
- Re-cut wedges while warm, then cool completely.
✨ Tips:
- Traditionally baked in a wooden mold, but a pie tin works!
- For authentic texture, rice flour is key.
- Dust with sugar while warm for a delicate crunch.
Serve with tea and enjoy this historic Scottish treat! �☕
