Peppermint Petticoat Tails Shortbread
This delightful Peppermint Shortbread recipe yields buttery, crumbly cookies with a refreshing hint of peppermint. Perfect as a treat for yourself or to share with loved ones, these elegant shortbreads are beautifully finished with a delicate icing sugar design. Easy to make and even easier to enjoy, these peppermint shortbreads are a true delight for any occasion.
— Constant Cookbook
Ingredients
- 250g butter , softened
- 100g caster sugar
- ½ tsp peppermint essence
- 250g plain flour , plus a little extra for rolling
- 100g cornflour
- ½ tsp salt
- icing sugar , for dusting
Instructions
- Put the butter, sugar and peppermint essence in a food processor and whizz until pale and creamy. Add the flour, cornflour and salt, and pulse until the mixture clumps together into small pieces. Tip onto a lightly floured work surface and bring the dough together as a ball, but don’t overwork it. Roll the dough to a 25cm circle, about 1cm thick. Trim around a large plate to give a really neat edge. Transfer to a large baking sheet. Use 2 fingers to crimp all the way around the edge of the dough then, using a fork, mark dotted lines to portion the shortbread into 8 wedges. Put the tray in the fridge and chill for at least 30 mins.
- Heat oven to 180C/160C fan/gas 4. Cook the shortbread for 25 mins until golden and cooked through. Leave to cool completely on the tray. To decorate, place a lacy doily over the shortbread and dust with a generous layer of icing sugar. Pull the doily away to reveal the beautiful lacy pattern. Keep in a tin for up to 5 days.
Cook Time
25M
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 445 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 48 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.8 milligram of sodium
Comments
No comments found.