Name: Candied orange shortbread petticoat tails
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12
Ingredients: 230 gm plain flour; 110 gm rice flour; 110 gm caster sugar (½ cup); 230 gm butter, coarsely chopped; Finely grated rind of ½ orange; 30 gm glacé orange, diced; 1 eggwhite, lightly whisked; 1 tbsp white sugar

Candied orange shortbread petticoat tails

Australian Gourmet Traveller recipe for Candied orange shortbread petticoat tails

Serves 12

Prep

20M

Cook

45M

Total

1H 5M

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.

Ingredients

230 gm plain flour

110 gm rice flour

110 gm caster sugar (½ cup)

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

Main

1.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).

2.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.