Try saying that five times fast! Shortbread petticoat tails always make me think of Christmas. Someone always gets one of those tartan boxes filled with them, hopefully the ones coated in dark chocolate. Yum!
These have a little spicy twist to them in the form of pink peppercorns, which actually aren’t spicy in the sense of heat, but have a more floral fragrant quality. They go very well with the rich, crumbly, buttery shortbread.
pinch of salt
120g plain flour
30g fine ground semolina
1/2 tsp pink peppercorn (lightly crushed but not ground)
1/2 tsp vanilla paste
Lightly grease an 8″ fluted edge loose bottomed tin.
Cream together the butter, sugar and salt and then mix in the rest of the ingredients. You might find it easiest to do this with your fingers, like making pastry.
Bring the mixture together lightly to form a crumbly dough and transfer this to the prepared tin. Press it out to fill the tin in an even layer. Smooth off the top with the back of a spoon and then put it in the fridge to chill for 15 minutes.
Pre-heat your oven to 150°c whilst the dough is in the fridge.
Bake the shortbread for 30 minutes. It shouldn’t really colour too much. Take it out of the oven and whilst it’s still warm score markings for your petticoat tails and prick the surface with a fork before lightly dusting the surface with a little sugar. Leave the shortbread to cool in the tin before lifting it off the base and cutting through completely.