SmartPoints® value per serving
1 hr 5 min
These pretty shortbread ‘petticoat tails’ make a lovely centrepiece for an afternoon tea with friends.
Low Fat Spread
Egg, whole, raw
1 medium, raw
Plain White Flour
310 g, plus extra for dusting
1 teaspoons, level
- In a large mixing bowl, cream together the low-fat spread and sugar using a hand-held electric whisk or wooden spoon, then beat in the egg. Sift in the flour and the baking powder and combine until you have a stiff dough. Using your hands, press together into a ball, then wrap in clingfilm and chill in the freezer for 30 minutes to firm up.
- Preheat the oven to 190°C, fan 170°C, gas mark 5.
- Cut the dough in half. Put a piece of baking paper onto your work surface and dust with a little flour, then roll out one portion of the dough into a 22cm round on the baking paper. Using a fork, pierce the dough to mark out 16 equal segments – it helps if you mark it out in quarters first, then mark out each quarter into 4 more segments. Crimp the edge of the pastry round with your fingers, then lift the baking paper and dough onto a baking sheet.
- Repeat with the remaining dough and place on a second baking sheet, then bake both rounds for 15 minutes, or until golden brown. Remove from the oven and transfer to a wire rack to cool. Cut into segments to serve.
If you don’t want to make petticoats, use a square biscuit cutter to cut out 32 biscuits from the dough. You may need to reroll the trimmings.