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Poppy Seed Shortbread Petticoat Tails
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Buttery shortbread with poppy seeds, no mould needed.
Ingredients:
  • 0.5 cup butter, softened
  • 0.33333334326744 cup unsifted confectioners' sugar
  • 0.5 teaspoon almond extract
  • 1 cup unsifted all-purpose flour
  • 0.5 teaspoon poppy seeds
  • cooking spray
Instructions:
  • Preheat the oven to 325°F (165°C) for a perfectly cooked dish.
  • In a bowl, gently mix butter using a silicone spatula. Add confectioners' sugar and combine. Stir in almond extract. Incorporate flour and poppy seeds. Transfer dough onto an unfloured board and knead until smooth.
  • Grease a shortbread mould. Press dough into the center, then work it outwards, ensuring an even layer. Use a fork to prick the entire surface.
  • Bake shortbread in the preheated oven for 30-35 minutes until the surface is lightly golden.
  • Allow the shortbread to cool in the mould for approximately 10 minutes. Invert the mould onto a wooden cutting board and slice into serving pieces with a sharp knife while it's still warm.

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