Ingredients
Equipment
Method
For the shortbread
- Pre-heat the oven to 170C (150C fan). Take the butter out of the fridge to soften slightly.
- Measure out the flours, then mix together in a bowl. Also measure out the butter and sugar accurately. Chop the butter into cubes to make it easier to cream with the sugar.
- Place the almonds onto a baking tray and put into the warmed oven. Bake for a few minutes, until very slightly golden. Watch them carefully and do not allow them to brown. This can happen very quickly. When the almonds are done, set aside to cool.
- Place the butter into a large mixing bowl, and mash it with a wooden spoon to soften it further. Add the sugar. Cream the butter and sugar together with the wooden spoon, until they are well combined and the mixture is light, fluffy and pale - this will take a few minutes, or more, depending on the softness of the butter.
- Gradually add the flour mixture to the bowl, a few tablespoons at a time, and mix each addition in well with the wooden spoon. Once all the flour is incorporated you should have a crumbly but slightly moist mix, that will look a bit breadcrumby.
- Bring the mixture together with you hands, pressing it against the sides of the bowl. It may not seem like the mix will come together, but eventually the warmth of your hands will form it into a smooth ball of dough.
- Tip the dough onto a floured board and knead it very lightly, just to smooth the surface. Press the dough down to flatten it.
- Roll out the dough until it is about 1/4in (6mm) thick. You can cut it into rounds or fingers, but if making petticoat tails, keep the round whole and smooth the sides into an even circle.
- Score the petticoat tails into eight. Score quite deeply, but take care not to cut right through it. Flute the edge with a table knife, if liked. For all shapes, prick well with a fork.
- Carefully transfer the shortbread onto a baking tray lined with baking paper. Bake in the pre-heated oven until just starting to go golden at the edges. This will take about half an hour for a single shape, and a little less for cut shapes.
- If decorating with almonds, take the shortbread out about 10 minutes before the cooking time is up. Add the almonds in a decorative pattern, then return the shortbread to the oven to complete the bake.
- When done, remove the shortbread from the oven, and allow to cool for 10 minutes or so on the tray. It will firm up as it cools. Carefully transfer it to a plate., taking care as it is likely to be quite fragile.
- Serve immediately, or store wrapped or in a tin. It will keep for a day or two.
- To serve petticoat tails, break the whole shortbread into triangles along the score lines.
For the lemon syllabub
- Zest & juice the lemons, then cut the zest finer. See our lemon Tip. Measure out the cream and sugar.
- Place the cream, sugar, lemon juice and zest into a large mixing bowl. Add in about 4 tablespoons of sherry. Whisk vigorously with a balloon or other whisk until it starts to thicken. You want it at about the soft peaks stage - see our cream Tip for details.
- Divide the fruit between serving bowls (or into one large one), then top with a few of the nuts, if using. Retain some fruit and nuts to decorate.
- Spoon the syllabub into the bowls, shaking each one slightly to help the syllabub settle evenly. Chill in the fridge for at least an hour. This will help it to set. It can be left longer in the fridge if needed, or if you have spares, for two to three days.
- Just before serving, remove from the fridge and decorate with more of the fruit and nuts. Be creative!
- Serve with the shortbread on the side, and enjoy!