Candied orange shortbread petticoat tails
Candied orange adds a sweet citrus twist to this classic shortbread, which was traditionally flavoured with caraway seeds. Explanations of the name “petticoat tails” vary, but one theory holds that the wedge-shaped biscuits resemble the fabric pieces used to make petticoats.
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Candied orange shortbread petticoat tails
Serves
12
Cooking Time
Prep time 20 mins, cook 45 mins (plus resting, cooling)
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230 gm
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plain flour
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110 gm
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rice flour
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110 gm (½ cup)
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caster sugar
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230 gm
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butter, coarsely chopped
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Finely grated rind
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of ½ orange
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30 gm
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glacé orange, diced
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1
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eggwhite, lightly whisked
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1 tbsp
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white sugar
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1
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Process flours, sugar and a pinch of salt in a food processor to combine, add butter and half the orange rind and process until fine crumbs form, turn onto a work surface and bring together with the heel of your hand. Knead in glacé orange, then roll out on a piece of baking paper to a rough 21cm-diameter round. Trim edges, using a 20cm-diameter plate as a template, then transfer to an oven tray, using baking paper to assist. Pinch with your fingers to form a scalloped edge and refrigerate until firm (30 minutes).
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2
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Preheat oven to 150C. Brush dough with eggwhite. Combine white sugar and remaining orange rind in a small bowl, scatter over dough, then score halfway through dough to form 12 wedges. Prick dough with a fork, piercing all the way through. Bake until light golden (40-45 minutes), cool slightly, then cut through score marks into pieces and cool completely. Store in a single layer in an airtight container until required. Shortbread will keep for 1 week.
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This recipe is from the June 2012 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles & Alice Storey
PHOTOGRAPHY Ben Dearnley
STYLING Lucy Weight