00:14hello there folks and a very warm festive welcome back to what's for tea it's lovely to see you all
00:20and i hope that i find you very well indeed and i thought i'd post this as an archive recipe
00:25it's classic petticoat tails so it's basically shortbread but it's a very very fine shortbread
00:32and i thought it'd be an ideal video to put up you know just before new year because typically here
00:37we would have shortbread for new year so let me hand you over to me from a few years ago
00:42and i'll
00:43catch up with you at the end this is everything that i used here i've got some plain flour some
00:48cold unsalted butter and also some sugar and that's all you're going to need you're also going to need
00:54something to draw around this is just the bottom of a cake tin but you can use a dinner plate
00:59or
00:59whatever you have this is eight inches round so yeah this is ideal you'll also need some
01:05grease proof paper and a baking tray so just draw around your template and then just flip your paper
01:11over because that is the side obviously we're going to roll the dough it's just to give you a nice
01:16round
01:16template or a guide you know to give you a nice round shape so once you've done that you can
01:21grab
01:22a big bowl and also a sieve and this is the plain flour here or all-purpose flour depending on
01:28whereabouts you are so just run that through your sieve make sure it's nice and lump free and to that
01:35we're going to add the castor sugar if you don't have castor sugar you can just use white granulated
01:40sugar it doesn't make much of a difference it's just that castor sugar is much finer than granulated
01:46sugar this is my butter here just make sure it's nice and cold straight from the fridge dice that
01:52up into wee cubes and you just want to rub the butter into the flour now this will take you
01:58quite
01:59a few minutes but you can do this in the food processor if you prefer i just like to do
02:04these
02:04kinds of biscuits by hand i think you get a much nicer result at the end but like i said
02:09it will take
02:10you quite a few minutes if you're choosing to do it by hand but i highly recommend that you do
02:15do it
02:15by hand if you have a strong arm and you're looking for something that looks like you know sort of
02:21rough breadcrumbs just like this or wet sand the last thing you're going to do is bring this all
02:27together in your bowl and you're going to think initially this is never going to work it's far
02:32too dry and crumbly but just keep going with it just keep smashing it into the bottom of your bowl
02:37and the sides of your bowl and you will eventually have a nice ball that you can easily roll out
02:43so just
02:43keep going and don't panic and it will come together i promise you and you will have something
02:49that looks like this you can't tip it out onto your counter and do it that way i just find
02:53there's far
02:54less mess doing it in the bowl and you'll end up with the same result anyway just give it a
03:00wee shimmy
03:00around you know until you get a nice smooth ball like this one and it won't be sticky you know
03:05it won't
03:05be sticking to your hands and it'll be nice and soft and pliable so get over to your template you
03:11just
03:11want to dust the top of your paper with some more of that all-purpose or plain flour pop your
03:17ball
03:18which have now flattened into a disc right into the middle of your template and then give another
03:23wee dusting of the plain flour just to make sure your rolling pin doesn't stick now go nice and slowly
03:29with this you just want to roll it out until it meets the edge of the circle sorry that you've
03:35drawn
03:35on the underside and this will only take you a couple of minutes you know this happens really
03:41quickly until you've got a nice circle and then just go around with the sides of your hands just
03:46to make sure it is nice and round and just neaten up any cracks that you might have because this
03:51is
03:52quite a dry dough you know don't panic if you do have a few cracks at the side you can
03:56easily just
03:57smooth those out and then with a big knife you just want to cut this into the amount of biscuits
04:01that
04:02you want i cut mine into eight and you don't want to go all the way through your dough just
04:07about
04:07halfway through will do because we're going to go back over them anyway you know once it's baked
04:13again just go nice and slowly with this there's no you know there's no need to rush i'm just going
04:19to go around and crimp the edge but if you don't want to do this you can just use the
04:22tines of a fork
04:23you know just go around the edges with a fork but this is really easy all you have to do
04:28is pinch the
04:28dough and go into the wee gap with your finger and just gently press it down and it will leave
04:33you with this rather attractive design on the border but you know it's not going to stay like
04:38this because obviously we're going to bake it and you will lose a lot of this shape but you know
04:42some
04:42of it will remain and then just go around and randomly prick with a fork this is going to stop
04:47your pastry or your dough puffing up too much in the oven and you want to refrigerate this for about
04:5315 minutes just to let the dough rest and get a nice you know get nicely chilled and then after
05:0015 minutes get your dough out of the fridge and sprinkle on some more caster sugar or granulated
05:06sugar depending on what you're using and all we have to do now is bake so put this into the
05:11middle
05:12of your oven not too high up or it will burn so around about the middle of your oven for
05:16between 30
05:17and 35 minutes on quite a low temperature just until it's starting to tinge golden brown on the
05:25outside border as you can see there now i have changed the lighting and it's gone a weird color
05:30but it will change back in a wee second i just wanted to show you in more detail what we're
05:35doing here
05:36so just go over again with your knife along those lines that we created earlier and this is just going
05:42to make your biscuits snap off a lot easier when it's cool if you try and do this when it's
05:47cold
05:47it's going to be much more difficult so i would suggest doing this when it's still warm and it's
05:53very very easy to do then just transfer this to a wire rack still on the paper because it's still
05:59very
06:00soft at this point and this is it here completely cool and we've now gone back to normal lighting so
06:06this is how it looked in real natural light and it was absolutely beautiful like i said a very
06:12very very fine shortbread which just melts in your mouth this is not a hard shortbread at all which
06:18like i said i'm not really a fan of really hard shortbread so so yeah i highly recommend you give
06:24that one a go if you do like shortbread but as i keep saying if you like a nice fine
06:29soft shortbread
06:31you're gonna love that one so a huge thank you as usual to the supporters of the channel over on
06:36my
06:37patreon page to the channel members here on youtube for you all for watching leaving your lovely comments
06:43for those that share the videos those that have bought me a coffee using the buy me a coffee link
06:48or left me a super thanks donation on the channel it's all very much appreciated and i will catch up
06:54with you during the week so take care and bye for now bye now
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