![]() ![]() Stir in the sugar and with your hand bring everything together to make a pliable dough – it’ll feel like it won’t form a dough at first, but as your hands warm it will. Rub the butter into the flour using fingers, pastry blender, food mixer or processor be careful not to overwork things though if you’re using a food processor – shortbread dough doesn’t like being handled too much. You don’t have to do this they are still good with just good old plain flour.Ģ ounces icing or caster sugar, plus extra Somewhere between a 1:1 and a 3:1 ratio of plain flour to cornflour works well. To achieve a nice melt-in-the-mouth crumbliness use cornflour as well as normal plain flour to make your shortbread. The important thing is to take them out before they start to brown. It’s hard to say how many biscuits or fingers – it depends on how wide and thick you make them. This recipe makes enough for two petticoat tails rounds made in a seven inch tart tin. You can still buy the earthenware moulds – I’ll be buying one when I move back to England later in the summer. The term petticoat tails comes not from the French petites gatelles (‘little cakes’) as many think (though Scottish cuisine did have more in common with French food than English food during the reign of Mary Queen of Scots), but from the term petticoat tallies – the name of the triangular pattern used to make bell hoop petticoats like Elizabeth I would have worn. When making the petticoat tails, the dough is scored into triangular slices like a pizza. To make large rounds, the dough is pressed into a round earthenware mould or a tart tin to make petticoat tails. A pattern made with fork marks is always made too. To make the fingers, dough is cut into a large rectangle and the fingers are scored with the back of a knife so they can be broken up easily after cooking. Shortbread usually comes in three different forms: small round biscuits, fingers or large rounds. of volatile salts…a little essence of lemonįYI: Volatile salts were smelling salts, that could also be used to leaven dough. In George Read’s 1854 book The complete biscuit and gingerbread baker’s assistant, there are fewer ingredients, but includes eggs for some reason:ġ ¼ lb. Take a peck of flour…beat and sift a pound of sugar take orange-peel, citron, and blanched almonds, of each half a pound, cut in pretty long thin pieces: mix these well in the flour then make a hole in the middle of the flour, put in three table-spoons of good yeast then work it up, but not too much…roll out prickle them on top, pinch them neat round the edges, and strew sugar, carraways, peel, and citron, on the top. Other extra ingredients included almonds and citrus fruits like this 18 th century recipe from Mrs Frazer: ![]() Caraway was particularly popular Mary Queen of Scots was particularly fond of them. Today, shortbread is made from flour, butter and sugar, though other flavourings are added. ![]()
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