The BBC Good Food logo
Peppermint petticoat tails shortbread

Peppermint petticoat tails shortbread

A star rating of 3.6 out of 5.5 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

A clever decoration technique for this classic tea time biscuit - use a doily to dust on a pretty lace pattern in icing sugar

Nutrition: per serving
low insalt0.8g


  • 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


  • STEP 1

    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.

  • STEP 2

    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.

Recipe from Good Food magazine, March 2013

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.6 out of 5.5 ratings

Sponsored content