Peppermint petticoat tails shortbread
Dessert with 7 ingredients.
Servings: 8
Total time: 45 minutes
Ingredients
- 0.5 teaspoon peppermint essence
- 250 gram butter softened
- 0.5 teaspoon salt
- 100 gram cornflour
- 250 gram plain flour plus a little extra for rolling
- icing sugar for dusting
- 100 gram caster sugar
Method
- 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.