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Candied orange shortbread petticoat tails

You'll need

230 gm plain flour 110 gm rice flour 110 gm (½ cup) caster sugar 230 gm butter, coarsely chopped Finely grated rind of ½ orange 30 gm glacé orange, diced 1 eggwhite, lightly whisked 1 tbsp white sugar


  • 01
  • 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).
  • 02
  • 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.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

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.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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