We’ve had a full on week, so I wanted a Cakes & Bakes recipe that was quick to make. I need to get my nose back to the grindstone ASAP! Biscuits & cookies are always a good choice at times like this, so I rustled up a batch of Muscovado shortbread petticoat tails.
When making shortbread, I usually shape it in my vintage wooden shortbread mould. However, you can always use any square or circular cake tin – just make sure the shortbread mixture is evenly distributed and the top flattened. Using the back of a spoon works really well.
Using Muscovado instead of the traditional caster sugar gives a lovely depth of flavour, aroma and darker brown colour. The addition of a teaspoon of vanilla paste adds extra sweetness & flavour.
A light sprinkling of Demerara sugar gives an attractive, crunchy top.
Click here to save this muscovado shortbread recipe to Pinterest
- 110g/4oz butter, softened
- 50g/2oz Muscovado sugar
- 1tsp vanilla paste (or vanilla extract)
- 175g/6oz plain flour
- 1tbsp Demerara sugar
- Preheat the oven to 150ºC/300ºF/Gas mark 2
- Line a baking tray with parchment paper
- Flour a shortbread mould with rice flour or semolina making sure the crevices have a good sprinkling
- Cream the softened butter, Muscovado sugar and vanilla until the sugar is fully dissolved and there are no lumps
- Mix in the flour until just combined, trying not to over-work
- Turn out the mixture on to a work surface and form into a ball
- put the mixture in the mould and push evenly into all the corners and grooves. Roll a rolling pin over the top a few times to flatten
- Turn the mixture out of the mould on to the baking tray
- Sprinkle the top evenly with the Demerara sugar
- Bake for 30 minutes or until the top is nicely browned
- Gently score the top to mark the fingers/petticoat tails
- Allow to cool completely on a wire rack
- Once cool, cut into pieces