Scottish Shortbread Petticoat Tails

Buttery homemade shortbread is so much better than its mass-produced counterpart. And Scottish Shortbread is – arguably – the best of all.

Shortbread is particularly popular during celebrations such as Christmas and Hogmanay (Scottish New Year). However, it's also popular throughout the world at any time of the year. It's certainly welcome in my home all year round!

Jump to:

• The recipe
• My Scottish connection
• Ingredient notes
• How to make Scottish Shortbread Petticoat Tails
• Storage
• More sweet stuff
• Scottish Shortbread Recipe

The recipe

This recipe is from my great Nana Ling's recipe book and dated 18 July 1941. It's a Scottish version and is made in an old-fashioned petticoat tails shape. She's identified the source of the recipe as "Mrs MacFarlane". Sounds Scottish enough to me! 

I've included a picture of the original handwritten recipe below. However, keep scrolling for the tested and tweaked version of the recipe at the end of this post.

What is petticoat tails shortbread?

Petticoat Tails are triangular wedges of shortbread, often pinched into a ruffle shape at the rounded edge and spiked with a fork. They were named such because – you guessed it – the shape resembles the underskirts, or petticoats, regularly worn by women in days gone by (but, thankfully, not so much these days). This version of Scottish shortbread was reportedly made popular by Mary, Queen of Scots, in the 16th century.

My Scottish connection

While Nana Ling's background appears to be mostly English, back in 1941 her extended family was becoming a little more Scottish. Two of her children married McDonald siblings, with the first McDonald union in 1941.

In 1943, her daughter (my Nan Mac) married my dear Pop Mac, Ronald George McDonald. I wonder whether she used this recipe to impress her new daughter-in-law and son-in-law? Perhaps she baked up a batch to celebrate both of their weddings?

Ronald George McDonald (my 'Pop Mac')

In any event, her son-in-law (my Pop Mac) was extremely proud of his Scottish heritage and I reckon he'd love this Scottish shortbread recipe – it's a little more textured than store-bought shortbread and definitely on the sweet side. Pop Mac was known for his sweet tooth, and he always got a giggle out of me each time he declared, "My favourite fruit is chocolate."

Remembering the Scottish connection

Like my Pop Mac, I'm extremely proud of my Scottish Highlands heritage. I also have Scottish DNA from my Dad's side of the family, who were originally from Glasgow. I like to continue the story by taking my kids to Scottish festivals like Brigadoon and Aberdeen Highland Games. Of course, it's also an excuse to keep cooking up this wonderful recipe (or a wee batch of Scottish Tablet).

Ingredient notes

This recipe calls for:

• butter (make sure it's cold, straight from the fridge)
• caster sugar
• plain flour (also known as all purpose flour)
• rice flour (I like McKenzie's brand which should be available at large supermarkets and smaller grocers) (and, yes, I know it wasn't an ingredient in Scottish c\shortbread if you go back hundreds of years, but it's an ingredient in this one and I think it improves the texture)
• baking powder
• granulated raw sugar (optional, to sprinkle on top).

A full list of ingredient quantities and the method is in the recipe card at the end of this post.

How to make Scottish Shortbread Petticoat Tails

You'll need a stand mixer or electric beaters and baking trays to make this recipe. It requires 30 minutes chilling time, so plan ahead!

Start by creaming the (cold) butter and sugar until it reaches a paler colour (see image 1). Gradually fold in the sifted flours and baking powder using a spatula (see images 2 and 3). The mixture should look crumbly but hold together when you shape it. Form it into 2 balls (see image 4).

On separate pieces of baking paper, roll out each ball into a circle that's about ½ inch thick (see image 5). The circles should be about 12-14cm in diameter. Use your hands to keep the shape circular and smooth out any cracks that appear at the edges.

Pinch around the edge of the rounds (see image 6), pierce with a fork, cut each circle into 8 pieces with a pizza cutter or knife (see image 7) and, if desired, sprinkle granulated sugar on top. Slide each completed circle (see image 8) onto a baking tray (using the baking paper).

Place rounds in the fridge for 30 minutes to chill before baking for about 45 minutes or until a light golden colour.

TIP: While the rounds are chilling, pre-heat oven to 150 degrees celsius (fan-forced).

Allow to completely cool on trays. You should then be able to easily cut into slices along the lines you created before baking.

Air Fryer method

You can also make up this recipe in an air fryer! No need to miss out on celebrating new year with Scottish Shortbread because you're away in the caravan or camping. See the recipe card below for the air fryer directions.

Shortbread troubleshooting

If you do a little research on how to make the perfect shortbread, it can be very confusing. There are various “rules” about making shortbread, and quite often these rules clash. It really is a case of experimenting until you find what works for you in your kitchen. However, here are some tips to avoid common problems people encounter when making shortbread: 

• “My shortbread has cooked unevenly”– try chilling longer before cooking
• “My shortbread is chewy or soft” – cook slower and longer
• “My shortbread is burnt on the edges” – cook slower
• “My shortbread has spread out too much during cooking” – try chilling longer before cooking.

Storage

Your shortbread should last up to a week if stored in an airtight container in a cool, dry place. You can also freeze the shortbread in an airtight container for up to a few months. Defrost overnight at room temperature before serving.

Finally, there's just one more thing to say. Ith gu leòir! (EEch goo looor). That's "eat plenty" in Scottish Gaelic.

More sweet stuff

Looking for more old-fashioned sweetness? Try these recipes:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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