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Peppermint Petticoat Tails

Just a hint of peppermint extract gives this lovely shortbread its heavenly scent and flavor. Perfect with a cup of tea, the buttery biscuit contains cornstarch which works to give a subtle flakiness. Whizzed up in the food processor, these couldn’t be easier. The name Petticoat Tails refers to shape of the wedges and the crimped edge, which frankly, we find charming!

Peppermint Petticoat Tails

9 oz. butter, softened (18 tbs.)
4 oz. caster sugar (½ cup)
½ tsp. peppermint extract
9 oz. all-purpose flour (2¼ cups)
4 oz. cornstarch (scant 1 cup)
½ tsp. salt
confectioner’s sugar, for dusting

Put the butter, sugar, and peppermint extract in a food processor and whiz until pale and creamy. Add the flour, cornstarch, and salt, then pulse until the mixture clumps together. Turn out onto a floured work surface and bring the dough together as a ball, but don’t overwork it.

Place on a parchment-lined baking sheet (one without sides will make this bit easier) and roll into an 11″ circle. Place a large dinner plate on top and trim the edges. Using floured fingers, gently crimp the edge of the dough. Using a fork, mark dotted lines to portion out 10 wedges. Put the tray in the fridge to chill for at least 30 minutes.

Heat the oven to 350°F. Bake the shortbread until golden and cooked through, about 25 minutes. Leave to cool on the tray, then transfer to a round platter. Place a doily on to and sprinkle generously with confectioner’s sugar. Carefully remove the doily. Cut along the scoring lines to serve.

Peppermint Petticoat Tails

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