Dish

Petticoat Tails

Petticoat Tails are a type of shortbread cookie that is made with a combination of flour, sugar, and butter. The dough is rolled out and cut into triangular shapes, which are then baked until they are golden brown. These cookies are perfect for those who love a buttery and crumbly texture. They are often served during the holiday season in Scotland, and are a popular treat for both children and adults.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› Scottish cuisine

Dessert› Cookie

Origins and history

Petticoat Tails have been a traditional Scottish dessert for centuries. They are believed to have originated in the Shetland Islands, and were often served during special occasions such as weddings and holidays.

Dietary considerations

Not suitable for those who are allergic to gluten or dairy. Suitable for vegetarians.

Variations

There are many variations of Petticoat Tails, including those that are made with different types of flour or sugar. Some recipes also call for the addition of nuts or dried fruit to give the cookies a crunchy texture. However, the traditional recipe only includes flour, sugar, and butter.

Presentation and garnishing

To make the perfect Petticoat Tails, be sure to use high-quality butter. This will give the cookies a rich and buttery flavor. They can be presented on a decorative plate or platter and garnished with powdered sugar or a sprinkle of cinnamon.

Tips & Tricks

When rolling out the dough, it is important to keep it at a consistent thickness to ensure even baking. It is also recommended to chill the dough before cutting it into shapes to prevent it from sticking to the cutter.

Side-dishes

Petticoat Tails are often served with a cup of tea or coffee. They can also be served with a glass of milk or a sweet dessert wine. As they are quite rich, it is recommended to serve them with a light and refreshing drink.