Best 5 Scottish Petticoat Tails Recipes
Scottish Petticoat Tails: A Culinary Journey Through Time
Scottish Petticoat Tails, also known as "Sheep's Head Broth," is a traditional Scottish dish that has been enjoyed for centuries. Its origins can be traced back to the humble beginnings of Scottish crofters, who made use of every part of the animal to ensure nothing went to waste. This hearty soup is a testament to the resourcefulness and culinary ingenuity of the Scottish people.
The main ingredient in Scottish Petticoat Tails is sheep's head, which is simmered for hours in a flavorful broth made with vegetables, herbs, and spices. The result is a rich and savory soup that is packed with nutrients. The addition of pearl barley or oatmeal gives the soup a hearty texture, while the vegetables and herbs add depth and complexity to the flavor.
This article presents three variations of Scottish Petticoat Tails, each with its own unique twist. The classic recipe features the traditional ingredients of sheep's head, pearl barley, and vegetables. The modernized version incorporates lamb shanks instead of sheep's head, making it more accessible to those who may be hesitant to try the traditional version. And the vegetarian alternative offers a delicious and flavorful soup without the use of any animal products.
Whether you're a seasoned cook or a novice in the kitchen, this article has a Scottish Petticoat Tails recipe that will suit your taste and preferences. So, gather your ingredients, put on your apron, and embark on a culinary journey through time as you explore the diverse flavors of this iconic Scottish dish.
PETTICOAT TAILS
This variation on our Classic Shortbread got their name either from their likeness to frilly underskirts or a mispronunciation of the French petites gatelles (little cakes).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 8 wedges
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes.
- Cut out a round from center using a 2 1/4-inch cookie cutter; discard. Put cutter back in center. Cut dough into 8 wedges; prick all over with a wooden skewer. Refrigerate 20 minutes.
- Sift 1 tablespoon granulated sugar over top. Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Can be stored in an airtight container up to 2 weeks.
SCOTTISH PETTICOAT TAILS
Make and share this Scottish Petticoat Tails recipe from Food.com.
Provided by Dreamer in Ontario
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Grease a baking sheet.
- In a mixing bowl, cream butter and icing sugar.
- Sift in both flours and work into a smooth dough (if dough is too dry, add a little water to moisten).
- Divide into 2 equal portions.
- Roll out on a floured surface and shape into two thin rounds.
- Place round on prepared baking sheet and prick all over with a fork.
- Mark each round into six triangles.
- Bake for 30 to 25 minutes until pastry becomes a light golden colour.
- Sprinkle with castor sugar while pastry is warm.
- Cut into triangles according to marks made and cool on wire rack.
PETTICOAT TAILS
Quite delicious! Very delicate and dainty. Petticoat Tails can be tinted, use a few drops of red food coloring for pink cookies or a few drops of green for a minty green cookie (add mint flavoring).
Provided by MBMCD
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 72
Number Of Ingredients 5
Steps:
- Cream together the butter, confectioner's sugar and vanilla until light and fluffy. Stir in the flour and salt. Press and mold dough into a long smooth roll about 2 inches in diameter. Wrap in plastic wrap and chill for several hours or overnight.
- Preheat oven to 400 degrees F (205 degrees C).
- Slice chilled roll into 1/8 to 1/16 inch thick slices. Place on ungreased baking sheets and bake at 400 degrees F (205 degrees C) for 8 to 10 minutes or until lightly browned.
Nutrition Facts : Calories 45.4 calories, Carbohydrate 5.1 g, Cholesterol 6.8 mg, Fat 2.6 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.6 g, Sodium 26.3 mg, Sugar 1.7 g
PETTICOAT TAILS
This was known as the traditional bridal cake for Scotland. But have used it as our Christmas Biscuit recipe for as long as I can remember. One of my Dad's favourites
Provided by Tulip-Fairy
Categories Dessert
Time 45m
Yield 2 rounds, 12 serving(s)
Number Of Ingredients 3
Steps:
- Mix flour and sugar in a bowl, rub in butter.
- Knead well to form a smooth paste.
- Divide into two equal parts, shape and flatten into 2 x 7" rounds, approximately 1/2 " thick.
- Mark top into portions, decorate edges and prick with a fork.
- Place on a greased baking tray.
- Bake for 30 mins at 160c, 325F Gas mark 3 or until pale and golden.
Nutrition Facts : Calories 211, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.1, Carbohydrate 24.3, Fiber 0.6, Sugar 7.2, Protein 2.4
PETTICOAT TAILS (SHORTBREAD-TYPE COOKIES)
I got this recipe from a 1963 Betty Crocker Cooky Book. It refrigerates beautifully for future cookie making!
Provided by hnong
Categories Dessert
Time 1h5m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter and sugar thoroughly. Add vanilla. Stir in flour and salt.
- Mold in rolls about 2 inches across. Wrap in waxed paper, then plastic wrap tightly. Chill several hours or overnight (or until needed straight out of the frig).
- Heat oven to 400 degrees. Cut slices about 1/4 inch thick. Place a little apart on ungreased baking sheet. Bake 8 to 10 minutes, or until lightly browned.
Nutrition Facts : Calories 104.3, Fat 6.2, SaturatedFat 3.9, Cholesterol 16.3, Sodium 63.2, Carbohydrate 11.2, Fiber 0.2, Sugar 4, Protein 1
Tips:
- Use a large, deep saucepan or Dutch oven for cooking the petticoat tails. This will help to prevent them from sticking to the bottom of the pan and will also allow them to cook evenly.
- Be careful not to overcook the petticoat tails. They should be cooked until they are tender, but still have a slight bite to them.
- If you are using a leaner cut of beef, you may want to add a little bit of oil or butter to the pan before cooking. This will help to keep the meat from drying out.
- Season the petticoat tails generously with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika, to taste.
- Serve the petticoat tails with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
Scottish petticoat tails are a delicious and hearty dish that is perfect for a cold winter day. They are easy to make and can be tailored to your own taste. So next time you are looking for a comforting and flavorful meal, give Scottish petticoat tails a try.
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