Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

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

Method

  • 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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 12 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×